Tuesday, March 30, 2010

Chai Brownie Cupcakes wtih Creamy Froth

Contest: 44th Pillsbury Bake Off Top 100 Finalist - entered by Chris Caston

This recipe has the prettiest picture on the Pillsbury site. The Creamy Froth icing looks great in their professional photo, it just made me want to make this. I am not really a Chai drinker and I did not have high hopes for this recipe, but was pleasantly surprised, it is pretty good. It is a heavy cupcake since you use brownie mix. I ate one right out of the oven without the icing and it was almost like a molten lava cake. Makes me think maybe I should experiment with brownie mix to see if a good little gooey cake can't be made. Hmmmm.

This adventure of trying the winning recipes has been great! I am learning so much and really enjoying the recipes. I am often doubtful of the recipes when I read them, but then am more often surprised by the results. Creativity does not always have to be about crazy ingredients but can easily be in how you use sponsors products. There are of course some crazy flavor combos out there, things that might make you say yuck until you try it. I bet these people have made some really awful things while experimenting to get to the final winner. I am still stuck at awful, hoping to graduate to ok then possibly winner someday. Made a jambalaya tonight that was a miss. Again, the picture of this recipe will be posted later, once we find the camera cord.

Chai Brownie Cupcakes with Creamy Froth

10tea bags spiced chai-flavored black tea
1cup boiling water
1box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
3/4cup Crisco® Pure Canola Oil
3/4cup frozen (thawed) extra-creamy whipped topping
3/4cup marshmallow creme
1/8teaspoon ground cinnamon

1.Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2.In 2-cup glass measuring cup, steep tea bags in boiling water 5 minutes. Using back of spoon, press tea bags against side of cup to make 3/4 cup tea. Discard tea bags. If necessary, add enough water so tea measures 3/4 cup.
3.In large bowl, stir brownie mix, oil, eggs and tea with wooden spoon until well blended. Divide batter evenly among cups (cups will be almost full).
4.Bake 25 to 30 minutes or until toothpick inserted comes out almost clean. Remove from pan to cooling rack. Cool about 45 minutes.
5.Meanwhile, in medium bowl, beat whipped topping and marshmallow creme on medium speed about 3 minutes or until fluffy. Refrigerate while cupcakes cool. Generously frost cupcakes with topping mixture; sprinkle with cinnamon.

I had to get the pretty flowers in the picture. Tanya, from Sell This House, made that arrangement. I bet she has learned plenty of "Martha" type skills as host of this show.

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