Recipe Fridays!

Chai Cupcakes with Cinnamon-Honey Frosting

I think I may have found something worse than my vanilla chai addiction: a chai cupcake addiction;) Serves me right for finding this recipe, I guess . . .

For the cupcakes:
1 1/3 cup milk
6 chai tea bags
4 whole eggs
2 egg yolk
2 tsp. vanilla extract
2 3/4 cup cake flour
2 cup sugar
4 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp. salt
8 oz. (2 sticks) unsalted butter, room temperature

For the frosting:
2 egg whites
1/4 cup sugar
1 1/2 sticks of butter (12 tbsn.), room temperature
6 tbsn. honey
1/4 tsp. cinnamon

Directions:
1. Preheat to 350 F. Line with cupcake liners, set aside.
2. In saucepan, bring the milk to a simmer over medium heat. Add the tea bags. Remove from the heat and allow to steep for 5 minutes. Remove the bags and squeeze out the remaining milk. Let the milk cool completely.
3. In a medium bowl, combine the eggs, yolks, vanilla and 1/3 cup of the chai milk.
4. In the bowl of a mixer sift together the flour, sugar, baking powder, cinnamon, cardamom, and salt. Beat on low for about 30 seconds, then add the butter and remaining chai milk.
5. Mix on medium low speed until light and fluffy.
6. Next, add the egg mixture in three additions, making sure to scrape the bowl well after each.
7. Divide the batter among the cupcake tins, about 2/3 full, and bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely.
8. For the frosting, add the egg whites and sugar into the bowl of a stand mixer. Place over a pot of simmering water and whisk until egg whites are warm and sugar is melted.
9. Place the bowl back into the machine and beat until soft peaks form.
10. Add the butter, one tablespoon at a time until well incorporated. Let mix on medium-high for another 6 - 8 minutes until smooth and creamy.
11. Add the honey and cinnamon until well combined. Frost and enjoy!