Friday, January 26, 2007
Demerara Sugar Rimmed Chai Cream Pound Cake Cupcakes
I was recently inspired by a blog to participate in a cupcake roundup! This is what I came up with:
Ingredients .............Eggs into batter...............Scoop and Liners
Pound Cake Cupcakes
1/2 cup butter, room temperature
1/2 c. butter flavored Crisco
3 cups all purpose flour
3 cups granulated sugar
6 large eggs, room temperature
1/2 cup sour cream
1/2 cup milk
1/2 tsp. lemon extract
1/2 tsp. almond extract
1 tsp. vanilla
1. Cream butter, crisco and sugar for 10minutes , or until fluffy and pale.
2. Add eggs, one at a time, waiting until each is combined until adding the next.
3. Add the sour cream.
4. Add the flour.
5. Add the milk.
6. Add the flavorings.
7. Scoop into muffin liners (3/4 full) and bake in an UNheated oven at 315 for 60 minutes.
8. Let cool completely and ice with chai cream icing.
Chai Cream Icing
1# Powdered Sugar
1 pkg cream cheese
1/4 cup shortening (optional, use for stability if in humid weather)
up to 1/4 cup milk
1/2 cup strong brewed chai tea (3 bags to 1 cup boiling water)
1/2 tsp salt
Chai Tea Demerara Sugar and Brewing Tea
Cream the cheese, shortening and sugar, add tea, salt and vanilla. Add milk as needed to desired consistancy. Pipe onto cooled pound cakes and press the edge in demerara sugar for garnish.