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Got leftover cranberries?  Yeah, me too.  After cooking the entire Thanksgiving meal, I’ve got more leftovers and produce in my fridge than I ever thought possible.  Luckily, Kathleen King to the rescue again with another recipe from Baking for Friends.  I halved her small recipe for pear cranberry crisp studded with chocolate chips to come up with a dessert for two version.  I swapped white chocolate chips for the semisweet and gobbled up this sweet crispy bowl of deliciousness.

Cranberries and white chocolate were meant for each other.  Stay tuned on that combo, my friends.

I hope you entered my giveaway (don’t worry, there’s still time to enter ’til next Monday). But but but, I have another treat for you!  If you want to buy Kathleen’s latest book, I have a nice coupon code for you:  enter ‘BAKEOFF’ and you’ll get $5 off your order here.  Trust me, you need this book in your entertainment repertoire.

 

Yield: 4 cupcakes

Pumpkin Chai Cupcakes

Yields 4 pumpkin cupcakes with chai buttercream.
Prep Time 10 minutes
Cook Time 28 minutes
Additional Time 20 minutes
Total Time 58 minutes

Ingredients

For the cupcakes:

  • 7 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 3 tablespoons sugar
  • 3 tablespoons vegetable oil

For the chai buttercream:

  • 1 1/3 cups powdered sugar
  • 4 tablespoons softened butter
  • 1 chai tea bag + 2 tablespoons boiling water (or 2 teaspoons chai concentrate syrup)

Instructions

  1. Preheat the oven to 350 and line a muffin pan with 4 cupcake liners.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. In a medium bowl, whisk together the egg, pumpkin puree, brown sugar, sugar and vegetable oil. Add the wet mixture to the flour mixture and stir until combined. Don't overmix.
  4. Divide between the cupcake liners and bake for 28-32 minutes, or until a toothpick inserted comes out clean.
  5. While the cupcakes cool, pour the boiling water over the chai tea bag and let steep for 10 minutes. Meanwhile, beat together the butter and powdered sugar until fluffy (about 3-4 minutes). Add the brewed tea (or chai concentrate syrup) and mix well. Frost the cupcakes when they are completely cool and serve.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 495 Total Fat: 23g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 77mg Sodium: 346mg Carbohydrates: 71g Fiber: 2g Sugar: 57g Protein: 4g
© Christina Lane
Cuisine: American / Category: Cobbler

 

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