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Chai Green tea & chocolate w/ Raspberry balsamic Vinaigrette

EVELYN townsend Recipe shared by:
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Mini organic chai green tea and chocolate chunk mini cake with white chocolate Raspberry and walnut raspberry venaigrette balsamic icing. Green tea was added to flavor the cake and balsamic vinaigrette was added to the icing.

  • Hands-On Time:
  • Total Time:
  • Servings: 8
  • Rating:

Ingredients

  • 1 box Duncan hines classic white cake mix
  • 3 eggs
  • 1 1/3 strong organic chai green tea (use 2 tea bags. )
  • 1/2 cup vegetable oil
  • 1 cup chopped semi sweet chocolate
  • 1 white chocolate raspberry frosting creation
  • 2 T. Walnut Raspberry Balsamic vinaigrette
  • 1 cup white chocolate melted (spread thinly on parchment paper)

Baking Instructions

  1. Pre heat oven to 350
  2. Mix and bake cake as directed using chai tea.
  3. Stir in chopped chocolate.
  4. Bake on jelly roll pan lined w/ parchment paper.
  5. Bake for 30 minutes of until done.
  6. Chill overnight.
  7. Cut into 2-3 inch circles using round cookie cutter.
  8. Ice each round cake and stack (two w/ each mini cake)
  9. Ice the entire minicake.
  10. Decorate with the melted white chocolate.

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Tips

Frosting tip

Frosting tip

When piping is done you should not put it in the fridge because its gonna get cold a freeze you should put it in the cabniet brcaus the frosting Will be nice and smooth yummy frosting = yummy cupcake


Rising Dough

Rising Dough

An unheated oven is a great place to rise your bread dough. Place the covered dough on the top rack and a pan of warm water on the bottom rack. Instantly you have a warm draft free environment!





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