Infuse your cupcakes with the flavors of chai tea. Cinnamon and cardamom are in the cake and the frosting, how can it not be great.
- Cook Time
- Prep Time
- 12-16 cupcakes ServingsServings
- 1/2 cup butter or margarine
- 1 cup sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 tsp Chai Spice mix *
- 1 1/4 cup all purpose flour, sifted
- 1/2 cup buttermilk (Pareve: Add 3/4 tbsp lemon juice to 3/4 cup soy milk)
- 1/2 teaspoon baking soda
- 1/2 tsp apple cider vinegar
Chai Spice Mix
- 1 1/2 tsp of ground cinnamon
- 1 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Chai Latte Frosting
- 1 cup butter (2 sticks) (Pareve: margarine)
- 1 tsp vanilla extract
- 2 cups powdered sugar, sifted
- Remainder of Chai Spice Mix
- 1 tbsp cold milk (Pareve: Soymilk), ONLY if needed to thin out buttercream
Preheat oven to 350°F and line your cupcake pan with your desired cupcake wrappers.
Cream together the butter (or margarine) and sugar. Add the vanilla and beat in one egg at at time.
Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don't over mix it! Mix together the baking soda and vinegar separately in a small bowl, THEN add it to the batter and mix until combine. Spoon into cupcake tins until 3/4 full and bake 15-20 minutes and use the toothpick trick to check for readiness.
For easy scooping, I recommend using an ice cream scooper for perfectly size and less messy cupcakes.Let cupcakes cool in pan for 10 minutes and then leave them on a cooling rack themselves to cool.
Chai Latte Frosting
In a stand mixer, beat the butter (margarine) until creamy. On low, mix in the vanilla and the remainder of chai spice mix. Carefully, beat in the powdered sugar about 1/2 cup at a time. If the buttercream seems too thick, add 1-2 tbs of cold milk (soymilk) until the desired consistency is reached. Pipe onto cooled cupcakes with your favorite frosting tip.