CHAI TEA CUPCAKES

INSTRUCTIONS

• Combine the hot water and cocoa powder- whisk to dissolve the powder.
• In a large bowl, combine the milk and oil and whisk. Add the cocoa water and whisk again.
• Add the eggs, vanilla extract and sugar and whisk.
• In a separate bowl, combine all the dry ingredients and sift.
• Slowly add the dry ingredients to the wet mix and fold with a rubber spatula.
• Pipe into mini silicone muffin cups and bake at 325F for 10-12 minutes or until cupcakes spring back when lightly pressed.
• Remove from the oven and cool completely before unmolding.
• *Note from Chefs: For the gluten free flour: choose a mix that is a one for one replacement for regular AP flour. *

• Cream the butter and sugar, then add the salt, almond flour, eggs, and Cocoa Powder. Mix completely before adding the gluten-free flour.
• Roll out between two sheets of parchment to a thickness of 2mm and freeze.

• Melt the Oriado 60% couverture and set aside.
• Bring the cream to a boil and remove from the heat. Add the chai tea and infuse for 5-10 minutes.
• Strain and rescale, adding more cream if necessary to total 250g.
• Add the glucose and invert sugar to the infused cream and return to a boil.
• Slowly pour the hot liquid over the melted Oridao 60% couverture in several additions, mixing well after each addition until a shiny elastic mixture has formed.
• Use an immersion blender to perfect the emulsion.
• Scale 500g of the ganache and add all of the cold cream in one addition, process again with the immersion blender until thoroughly combined.
• Pour into a shallow container and allow to chill overnight to properly crystallize.

*Chefs’ note: you can use a pre-made gluten-free flour blend OR you can make your own.

GLUTEN-FREE FLOUR BLEND INGREDIENTS

200g brown rice flour
55g amaranth
2.5g xanthan gum
4g cornstarch