Brown Butter Chai Cake with Maple Cream Cheese Frosting
Carly Pearl-Sacks
Thanksgiving is this week and Christmas is coming quicker than you know! Impress your family with these cakes that are such a delicious spiced treat. The cream cheese frosting adds a perfect tangy note to these sweet but light cakes.
Brown Butter Chai Cake with Maple Cream Cheese Frosting
Thanksgiving is this week and Christmas is coming quicker than you know! Impress your family with these cakes that are such a delicious spiced treat. The cream cheese frosting adds a perfect tangy note to these sweet but light cakes.
In a saucepan over medium low heat, melt the butter. Once fully melted, add the chai tea leaves and stir together. Cook over medium low heat, stirring occasionally, for 7-10 minutes until the butter is very foamy and starting to brown.
Strain the butter into a medium sized bowl and discard the tea leaves.
Add the brown sugar and whisk until well combined.
Add the egg and whisk immediately.
Add the spices, vanilla extract, baking powder, baking soda, and maple syrup. Whisk until well combined.
Add the flour and yogurt and stir together until just combined.
If using a muffin pan: add muffin liners or grease the muffin cups.
If using a mini bundt pan: grease if using metal or leave ungreased if using silicone.
Fill desired baking pans 3/4 full and bake for 30-40 minutes or until a toothpick comes out clean. Allow to cool for 10-15 minutes in the pan and then allow to finish cooling on a cooling rack.
Make the frosting
Microwave the cream cheese for 20 seconds or until slightly softened. Add all the frosting ingredients to a bowl and whisk together.
Pipe the frosting onto the cooled cakes and enjoy!
