Quick Chai cupcake

I found a recipe floating around the internet for a mini chocolate cake made in the microwave in a very short time. This is a variation of that recipe.

Yield: 2

Featured Ingredients

This finely powdered blend of cane sugar and sweet spices dissolves smoothly into tea or coffee for a sweet, fragrant chai beverage. We... Size Options
$6.15 Glass jar, 1/2 cup (wt. 3 oz)
Rose water is is made by steeping rose petals. It’s unique essence is called for in Middle Eastern and Indian pastries alike. Size Options
$3.35 Bottle, 4 fluid oz

Quick Chai cupcake Recipe

Ingredients
Preparation Instructions

Whisk all dry ingredients together.

Whisk all wet ingredients together.

Stir the dry and wet ingredients together to form a batter.

Grease and flour the inside of a microwave-safe cup, ramekin, or mug. It should be taller than it is wide, and hold 2-1/2 to 3 cups. I have a microwave-safe coffee mug that works well.

Pour the batter into the container.

Microwave on full power for 3 minutes. Times may vary depending on the wattage of your microwave.

To serve, cut cake in half to form two mini-cakes. Top with powdered sugar, or whipped cream.

Yield: 2
Helpful Hints

The original recipe called for cocoa instead of chai spice, vanilla instead of rose water, and vegetable oil instead of butter. Since it only takes 3 minutes to bake in the microwave, make the batter ahead of time, refrigerate, and bake just before you want to serve it.

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1 Comment

Tricia K

I haven't made this yet, but am very excited to see the recipe for chai sugar. I can't wait to try it.

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