But I did do this:
Chai Vanilla Cupcakes. I baked them when my parents were in town a couple weeks ago. And man, were they good!
You make the little "chai" mix of spices, and some goes into the cupcakes and some goes into the frosting. They were delicious! Not too sweet, which I find is usually a problem with cupcakes for me. I don't like them super sweet (like the Salted Caramel Cupcakes were), and with buttercream frosting most of them are!
(from the Culinary Enthusiast blog)
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
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. vanilla bean paste (or 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
Buttercream
1 cup (2 sticks) butter, softened to room temperature
1 tsp. vanilla bean paste (or pure vanilla extract)
2 cups powdered sugar
remainder of the chai spice mix
1 Tbsp. cold milk, if needed to thin out the buttercream
Directions:
Preheat oven to 325 degrees. Prepare a cupcake pan with liners. In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
Cream together the butter and sugar. Add the vanilla bean paste and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir 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 17-20 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 bean paste 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. Pipe onto cooled cupcakes with your favorite frosting tip.
1 cup sugar
2 tsp. vanilla bean paste (or 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
Buttercream
1 cup (2 sticks) butter, softened to room temperature
1 tsp. vanilla bean paste (or pure vanilla extract)
2 cups powdered sugar
remainder of the chai spice mix
1 Tbsp. cold milk, if needed to thin out the buttercream
Directions:
Preheat oven to 325 degrees. Prepare a cupcake pan with liners. In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
Cream together the butter and sugar. Add the vanilla bean paste and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir 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 17-20 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 bean paste 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. Pipe onto cooled cupcakes with your favorite frosting tip.
I used regular vanilla instead of the paste and it tasted just fine. I also used regular vinegar. It was a crapshoot, because let's be honest, I don't actually know what the difference is between regular white vinegar (not balsamic, white) and apple cider vinegar. Maybe taste? The cupcakes still tasted awesome, so obviously not much! She also said she got almost a dozen and a half out of this recipe, I maybe could have squeaked out 13 or 14 under-filled cupcakes but I opted for a little bigger cupcakes instead so only ended up with 12.
Enjoy!
Ciao,
kc
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