The Lovell Table

I started a new job in August that has involved periods of heavy travel. I have enjoyed exploring new places and learned that the key to achieving a healthy work-life balance when work involves travel out of state is to do something for yourself. I’ve learned to eat local when I am traveling. In New Hampshire this past weekend I had a delicious Chai cake with fig preserves and cream cheese frosting. I just had to come home and get baking! I made a cupcake version inspired by what I tasted and I am probably the most proud of this recipe. I will be making these for my family’s Thanksgiving this year and I hope you try them out as well!

Ingredients

• 2 eggs
• 1 cup of granulated sugar
• 1 cup of butter at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• Pinch of salt
• 1/2 cup milk
• 1 teabag of chai tea
• 3 teaspoons of chai spice
• 1 cup/1 jar of fig preserves
• Figs to top
• 8 ounces of softened cream cheese
• 3 cups of powdered sugar

Method

1. Heat oven to 350 degrees
2. Heat milk in a small pot on stove on medium to low heat until it starts to steam (watch carefully) when it steams remove from the heat and let tea bag steep in it for 30 minutes
3. In a separate bowl mix together flour, baking soda, two teaspoons of chai spice, and a pinch of salt
4. In a stand mixer fitted with a paddle attachment cream together the granulated sugar and 1/2 cup of butter
5. Once combined add 1 teaspoon of vanilla extract and the eggs
6. Once combined alternate mixing in the milk and the dry ingredients until the batter forms
7. Pour the batter into a muffin tin lined with cupcake liners
8. Bake for 17-20 minutes and then let cool
9. While the cupcakes cook make the frosting- in a stand mixer fitted with a whisk attachement whisk 1/2 cup of butter and the cream cheese until combined, slowly add in the powdered sugar until combined and then add in remaining teaspoon of chai spice, vanilla extract, and a pinch of salt, whisk on high for 1 minute
10. Once the cupcakes are cool use a piping nozzle to stamp a hole in the center of each cupcake
11. Pipe fig preserves into the hole of each cupcake
12. Top each cupcake with the cream cheese frosting and a quarter of a fig for decoration

Here is a link to my Chai Spice recipe: https://wordpress.com/post/thelovelltable.com/390