pumpkin chai holiday cupcakes
pumpkin chai holiday cupcakes with boiling water, tea bags, all purpose flour, dark brown sugar, baking powder, baking soda, ground cinnamon, kosher salt, unsalted butter, large eggs, pumpkin puree, plain nonfat greek yogurt, vanilla extract, egg whites, granulated sugar, unsalted butter, chinese five spice powder, ground ginger, ground black pepper, pumpkins, vermicelli
boiling water, tea bags, all purpose flour, dark brown sugar, baking powder, baking soda, ground cinnamon, kosher salt, unsalted butter, large eggs, pumpkin puree, plain nonfat greek yogurt, vanilla extract, egg whites, granulated sugar, unsalted butter, chinese five spice powder, ground ginger, ground black pepper, pumpkins, vermicelli
- 1.0 cup boiling water
 - 2.0 tea bags
 - 2.5 cup all purpose flour
 - 1.5 cup dark brown sugar
 - 4.0 teaspoon baking powder
 - 2.0 teaspoon baking soda
 - 1.0 teaspoon ground cinnamon
 - 0.5 teaspoon kosher salt
 - 12.0 tablespoon unsalted butter
 - 2.0 large eggs
 - 1.5 cup pumpkin puree
 - 0.5 cup plain nonfat greek yogurt
 - 2.0 teaspoon vanilla extract
 - 3.0 egg whites
 - 1.0 cup granulated sugar
 - 1.0 cup unsalted butter
 - 0.5 teaspoon chinese five spice powder
 - 0.5 teaspoon ground ginger
 - 0.2 teaspoon ground black pepper
 - pumpkins
 - vermicelli

- place the water in a kitchenaid pro line series electric kettle, and bring to a boil.
 - pour the boiling water over the tea bags, and allow them to steep for at least 10 minutes, or as long as overnight.
 - lightly mist a kitchenaid professional grade nonstick muffin pan with non stick spray, and preheat the oven to 350 degrees f.
 - place the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in the bowl of the kitchenaid stand mixer, and mix on low speed to combine.
 - add in the butter, and stir on low speed until the mixture resembles damp sand.
 - stir in the eggs one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
 - add the brewed tea, pumpkin puree, greek yogurt, and vanillla, and mix until incorporated.
 - scrape the bottom and sides of the bowl with a silicone spatula, and mix for about 90 seconds more, to aerate the batter and develop the cake's structure.
 - fill the kitchenaid muffin pan no more than 2/3 full and bake for 15 minutes, or until a bamboo skewer inserted in the thickest part of the cake comes out clean.
 - cool completely, then frost and decorate.
 - for chai buttercream place the egg whites and sugar in the bowl of the kitchenaid stand mixer.
 - place over a pot of simmering water.
 - cook, whisking occasionally, until the mixture no longer feels gritty when rubbed between the thumb and forefinger.
 - remove the egg white mixture from the heat, and whip on medium high speed using the whip attachment until there is no hint of warmth remaining, and the meringue holds stiff peaks.
 - add the butter, a tablespoon at a time, while continuing to whip on medium high speed.
 - stir in the five spice powder, ginger, and black pepper until completely incorporated.
 - if the buttercream seems runny, place the bowl in the refrigerator for 10 20 minutes, then whip again until fluffy and stiff.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 cup boiling water
- 2.0 tea bags
- 2.5 cup all purpose flour
- 1.5 cup dark brown sugar
- 4.0 teaspoon baking powder
- 2.0 teaspoon baking soda
- 1.0 teaspoon ground cinnamon
- 0.5 teaspoon kosher salt
- 12.0 tablespoon unsalted butter
- 2.0 large eggs
- 1.5 cup pumpkin puree
- 0.5 cup plain nonfat greek yogurt
- 2.0 teaspoon vanilla extract
- 3.0 egg whites
- 1.0 cup granulated sugar
- 1.0 cup unsalted butter
- 0.5 teaspoon chinese five spice powder
- 0.5 teaspoon ground ginger
- 0.2 teaspoon ground black pepper
- pumpkins
- vermicelli

 ### Assistant: The ingredients you'll need are:
- 1.0 cup boiling water
- 2.0 tea bags
- 2.5 cup all purpose flour
- 1.5 cup dark brown sugar
- 4.0 teaspoon baking powder
- 2.0 teaspoon baking soda
- 1.0 teaspoon ground cinnamon
- 0.5 teaspoon kosher salt
- 12.0 tablespoon unsalted butter
- 2.0 large eggs
- 1.5 cup pumpkin puree
- 0.5 cup plain nonfat greek yogurt
- 2.0 teaspoon vanilla extract
- 3.0 egg whites
- 1.0 cup granulated sugar
- 1.0 cup unsalted butter
- 0.5 teaspoon chinese five spice powder
- 0.5 teaspoon ground ginger
- 0.2 teaspoon ground black pepper
- pumpkins
- vermicelli


You can follows these steps to make the recipe:
- place the water in a kitchenaid pro line series electric kettle, and bring to a boil.
- pour the boiling water over the tea bags, and allow them to steep for at least 10 minutes, or as long as overnight.
- lightly mist a kitchenaid professional grade nonstick muffin pan with non stick spray, and preheat the oven to 350 degrees f.
- place the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in the bowl of the kitchenaid stand mixer, and mix on low speed to combine.
- add in the butter, and stir on low speed until the mixture resembles damp sand.
- stir in the eggs one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- add the brewed tea, pumpkin puree, greek yogurt, and vanillla, and mix until incorporated.
- scrape the bottom and sides of the bowl with a silicone spatula, and mix for about 90 seconds more, to aerate the batter and develop the cake's structure.
- fill the kitchenaid muffin pan no more than 2/3 full and bake for 15 minutes, or until a bamboo skewer inserted in the thickest part of the cake comes out clean.
- cool completely, then frost and decorate.
- for chai buttercream place the egg whites and sugar in the bowl of the kitchenaid stand mixer.
- place over a pot of simmering water.
- cook, whisking occasionally, until the mixture no longer feels gritty when rubbed between the thumb and forefinger.
- remove the egg white mixture from the heat, and whip on medium high speed using the whip attachment until there is no hint of warmth remaining, and the meringue holds stiff peaks.
- add the butter, a tablespoon at a time, while continuing to whip on medium high speed.
- stir in the five spice powder, ginger, and black pepper until completely incorporated.
- if the buttercream seems runny, place the bowl in the refrigerator for 10 20 minutes, then whip again until fluffy and stiff.
- .

