Change of Taste: Recipes for Wednesday, July 22nd, 2009

Chai Tea Cupcakes
This decadent and delicately spiced cupcake recipe makes a perfect tea party pastry and will impress your guests with a fun presentation idea.
 
INGREDIENTS
1/2 cup liquid chai concentrate (available in the tea section of your local grocery)
1/2 cup milk (I used skim milk)
1/3 cup applesauce
1 tablespoon vinegar
1 teaspoon vanilla extract
1/3 cup uncooked quick oatmeal, not instant
1 1/2 cup all purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup light brown sugar
1/2 cup flaked coconut (I skipped the coconut)
INSTRUCTIONS
 
Preheat oven to 350°F. Grease an 8-inch square baking pan.
Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl.
Add chai, applesauce, vinegar, extracts, and coconut. Mix well, and pour the batter into the prepared pan.
Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Best served warm, cut into rounds and top with Chai Mousse (see recipe below).
Chai Mousse
INGREDIENTS
1/2 cup liquid chai concentrate
1 ounce (small box) of sugar or fat-free instant pudding, vanilla or cheesecake flavored
8 ounces fat-free whipped topping, well thawed
INSTRUCTIONS 
 
Pour chai concentrate into 4 cup or larger measuring cup.
Add pudding mix and stir with spoon until thick and lump free, about 1 minute.
Fold in whipped topping until evenly combined.
Place in refrigerator and allow to firm. Use as a topping.
Serving Chai Tea Cupcakes in Teacups
Cut the cake with a biscuit cutter to create individual rounds. Place the round of cake into a ceramic or glass teacup and top with a heaping dollop of Chai Mousse. 
 
 By: Kim Kropp
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Baja-Battered Fish

• 3/4 cup beer, preferably lager or pilsner
• 1/2 cup all-purpose flour
• 1/4 cup whole-wheat pastry flour
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground pepper
• 1-1 1/4 pounds tilapia, or other firm white fish, sliced into 1/2-inch-by-2-inch strips
• 3 tablespoons canola oil, divided