Happy Birthday To Me! Chai & Honey Cupcakes

So this past weekend was my Birthday! Yay! I am officially 31 and just getting better with age.

Not only was it my birthday, but also Canadian Thanksgiving. So I decided to make myself some cupcakes that would go well for both occasions.  

For my love of bees and the sweet goodness they provide; Honey

For the quickly coming fall and all the warm delights that go with it; Chai Tea

Mix them together to combine something amazing;

Chai & Honey Cupcakes

This awesome recipe comes from the same book as 

the Rose Water & Raspberry cupcakes that I posted about earlier this year.

So far these recipes have proven to be worth making

3 chai-spice tea bags

2/3 cup boiling water

1 1/4 cups all-purpose flour

3/4 cup firmly packed light brown sugar

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup honey

4 tablespoons unsalted butter, melted

1/4 cup buttermilk

1 large egg, at room temperature

honey, to drizzle (or honeycomb, cut into 1-inch pieces, for garnish)

Position oven rack in the middle of oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.

In a small bowl, steep the tea bags in the boiling water for 5 minutes.

Discard tea bags and let the tea cool to room temperature.

In a bowl, whisk the flour, brown sugar, baking soda, and salt together.

Look at that beautiful, organic, wildflower honey
soooo good....

In a big bowl, combine the honey, melted butter, buttermilk, and egg.

Add the flour mixture and, using an electric mixer on medium speed, beat until just combined, about 2 minutes.

Add in the cooled tea and beat until just combined, scraping down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each 3/4 full.

Bake about 18-20 minutes, until a pick comes out clean.

Let the cupcakes cook in the pan on a wire rack for 5 minutes.

Transfer the cupcakes to the wire rack and let cool completely, about 1 hour (the unfrosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before frosting and garnishing).

Honey Whipped Cream

1 cup cold heavy cream

2 tablespoons honey

In a chilled bowl, combine the cream and honey; using an electric mixer on low speed, beat until slightly thickened, 1-2 minutes.

Gradually increase speed to medium-high and continue to beat until the cream holds soft peaks, 2-3 minutes; use right away.

I did n't have any honeycomb and neither did the store, so I opted for topping my cupcakes with a drizzle of honey.

If you let the honey sit on the whipped cream for a moment, it starts to sink in and leave these cute little indented lines in it.

These cupcakes were perfect. Not only were they better than I thought they would be, they were also the perfect fall treat!

Happy Birthday to ME!

Stay tuned, as I'm hoping to get my computer back up and running again soon so I can post more of the treats I made this summer.