I have had a small obsession with making Chocolate Chess Pie recently. So much so that I made three of them in a week. (Don’t judge, I shared. The first one I made just for dessert, the second one I made because we had company, and the third one I made to show my friend how awesome it was.)

Joshua told me that I should start working on something else, since I managed to perfect the pie, I should move on to something else. (Sure, I will, after I make this one last pie, dear.)

I created this recipe by mixing a few recipes I had found and for the first time out of the gate, it turned out pretty well. It’s also nice because it is a smaller recipe, it only makes a dozen cupcakes, so there aren’t a lot in left overs. If you don’t have Coconut Cream Concentrate, I’d say you can go without it, just make sure to add just a bit more butter. To add the coconut flavor, sprinkle some toasted coconut flakes on top before eating.

Chai Tea Cupcakes

½ cup butter, softened

¼ cup Coconut Cream Concentrate

1 cup sucanat (sugar)

1 egg

1/2 teaspoon vanilla extract

1 ½ cup fresh milled hard white flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ teaspoon ground ginger

½ teaspoon ground nutmeg

1 ½ teaspoon cinnamon

½ cup brewed chai tea

½ cup whole milk

 

1. Cream together the butter and the Coconut Cream Concentrate for 2 minutes.

2. Scrape the bowl then add the sucanat (or sugar) and continue creaming for 3-5 minutes.

3. Scrape the bowl and add the egg and vanilla, and mix until blended.

4. In a small bowl, add the flour, baking powder, salt and spices. Mix with a fork.

5. Mix the tea and milk together.

6. Add the flour and milk/tea to the batter in two installment, mixing until they are incorporated.

7. Fill cupcake holders to about 2/3 full and bake at 350 until finished, about 20-25 minutes.

 

Icing

 

3 tablespoons butter

3 tablespoons coconut cream concentrate

3 cups powdered sugar

1 teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon nutmeg

3 tablespoons milk

1. Cream the butter and coconut cream concentrate together.

2. Add the powdered sugar and mix together until it is a incorporated into the butter.

3. Scrape down the sides and bottom then add the spices. Mix to combine.

4. Slowly add the milk, a tablespoon at a time until it reaches the desired consistency.

 

If you’d like to order Coconut Cream Concentrate, you can do so here:

 

 

 

 

 

 

 

(I do get a small compensation from Tropical Traditions if you order through the referral link posted.)