| Prep Time: 35 min | Cook time: 18-20 min | Total Time: 55 min |
Ingredients for cupcake batter:
| 1 cup | almond flour |
| 1 1/2 cups | all-purpose flour |
| 1 1/2 tsp | baking powder |
| 1/2 tsp | table salt |
| 3/4 cup | white sugar |
| 1/4 cup | brown sugar |
| 1/4 cup | Black Scottie Chai concentrate |
| 3 | eggs |
| 1 tsp | almond extract |
| 1/2 tsp | vanilla extract |
| 3/4 cup | vegetable oil |
| 3/4 cup | sour cream |
| 1/2 cup | bourbon/ whiskey |
Ingredients for bourbon chai salted caramel:
| 1/2 cup | heavy cream |
| 1-2 tbsp | bourbon/whiskey |
| 1 cup | white sugar |
| 1/4 cup | water |
| 6 tbsp | unsalted butter |
| 1 tsp | Black Scottie Chai |
| 1 tsp | kosher salt |
Ingredients for frosting:
| 1 cup | unsalted butter |
| 1 cup | cream cheese |
| 7 cups | confectioner sugar |
| 7 tbsp | Black Scottie Chai |
| pinch | salt |
| 1/2 tsp | cardamom |
Instructions for caramel:
- mix bourbon and heavy cream together then set aside
- In sauce pan mix sugar and water stir till sugar dissolves and it comes to slight boil.
- once dissolved and boiling stop stirring! stirring will cause crystallization.
- once temp of caramel reaches 360 degrees on candy thermometer add cubed butter mix vigorously to combine!
- add heavy cream and bourbon mixture chai and salt
- remove from heat! cover and set aside let cool before using.
Instructions for butter:
- Preheat oven to 350 degrees.
- toast almond flour for 15 minutes, stir often for even toasting.
- once toasted, stir flours together with baking powder and salt.
- then add eggs, sugars, chai, extracts and vegetable oils.
- mix bourbon and sour cream separately then slowly add to batter.
- beat till smooth then place into cupcake molds at little more than a quarter inch from the top so it has room to rise.
- bake for 18-20 minutes or until the inside in settled.
Instructions for frosting:
- While the cupcakes are baking prepare your frosting.
- beat butter and cream cheese together.
- add confection sugar slowly ( it will get really thick) .
- once the sugar is all added add Black Scottie Chai and salt
- If you’d like it a little less thick add some heavy cream to thin it out a bit
- put into frosting bag to apply to put on cupcakes.
frost the cupcakes then either dip or drizzle the cupcakes with the caramel then garnish with the perfect topper a delicious fig. ENJOY!
