Wednesday, May 9, 2012

Vanilla Chai

_MG_6009.jpgWe had a mother/daughter tea at church over the weekend. I didn't want to show up empty handed so I whipped up some Vanilla Chai cupcakes. 
_MG_6004.jpgThis super easy recipe doesn't require much. Here's your cast of characters ready to be whipped into cupcakes. I'm sure you have most of these ingredients on hand, so go ahead and make them today!
_MG_6000.jpgThis is a your chai mixture that will give your cupcakes their awesome flavor. It just requires some cinnamon, nutmeg, cardamom, ginger, and cloves.
_MG_6005.jpgMake your batter and fill your cupcakes 3/4 full. Stick them in the oven until a toothpick comes out clean.
_MG_6008.jpgOnce the cupcakes have cooled completely make your frosting and frost your cupcakes. You can even add a little cinnamon stick as a garnish if you'd like.
_MG_6015.jpgChai frosting with a side of cinnamon stick.
_MG_6010.jpgThese cupcakes were a big hit. They're super moist with a touch spice.

Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting

Chai Spice Mix
1 1/2 tsp. ground cardamom
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg

Cupcake Batter
1/2 cup (1 stick) butter
1 cup sugar
2 tsp. pure vanilla extract
2 eggs
2 tsp. chai spice mix
1 1/4 cups plain flour, sifted
1/2 cup buttermilk
1/2 tsp. baking soda
1/2 tsp. apple cider vinegar

1 cup (2 sticks) butter, softened to room temperature
1 tsp. pure vanilla extract
2 cups powdered sugar
remainder of the chai spice mix

Preheat oven to 325 degrees. Prepare a cupcake pan with liners.  This made about 14 cupcakes for me.

In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.

Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. With mixer on low, slowly add the flour and buttermilk alternately until combined. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.

Spoon into prepared cupcake tins until 3/4 full and bake 20-24 minutes or until a toothpick comes out clean.

Buttercream Directions:
In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Frost cupcakes when they have cooled completely.

Recipe adapted from:The Novice Chef


DeAnn said...

Jan, those look awesome.
I love Chai. I may have to make these soon.

Colleen said...

Someday, I am going to have a book release party, and that someday I will pay you to make cupcakes for it.

MarshaMarshaMarsha said...

Oh wow, those look delicious! I think I could cut and paste this comment on everything that you make. :)

purabi naha said...

I CANNOT stop thinking about this. I have to make it!! Yummy!

Morgan Purcell said...

These look amazing! :)

Morgan Page said...

These look so yummy!!!