Chai Tea Latte Cupcakes
How to make the box
Check out our video tutorial
How to fill a piping bag with frosting
Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com
- Use room temperature butter. If your butter comes straight from the refrigerator, don't fret! There's no need to let it sit out for an hour to acclimate. Instead, pop it in the microwave. Be sure to use a microwave safe bowl and cover with a paper towel. Heat on high for 10-15 second intervals checking between each. Don't wait for a puddle of melted butter to form. When pressing the butter lightly leaves a soft indent, your butter is ready.
- Squeeze the tea bag after steeping. Once you've allowed your chai tea bag to steep in the milk for 20 minutes, squeeze the soaked bag over the mug to release an even more concentrated liquid. This will give the cupcakes more flavor!
- Use unsalted butter. Salt is in almost ever baking recipe. It counteracts the leavening agent (typically baking powder or baking soda) in your baked goods. This is where the real chemistry of baking comes in. If you use too much salt, your recipe won't rise enough. Too little and it will rise too much. Since the precise amount of salt in salted butter is not specified it's a best practice to use unsalted butter and add the exact amount of salt needed in your recipe. With BEL Box recipes, the right amount of salt has been added to your dry ingredients, so use unsalted butter and you'll be well on your way to another delicious treat!