MINI PENNY: Recipe // Chai Cupcakes

Wednesday, October 23, 2013

Recipe // Chai Cupcakes

This time of year, so many people are making pumpkin cakes and cookies (heck, I made some pumpkin pancakes), so I wanted to try something a little different. Welcome the chai cupcakes! Recipe after the jump.

Chai Cupcake Ingredients
1/2 tsp ground ginger
1/2 tap ground cinnamon
1/2 tap ground cardamom
1/2 tap ground cloves
1/8 tsp pepper
1/2 cup butter, softened
1 cup sugar
1 Egg
1/2 tsp vanilla extract
1-1/2 cups cake flour
1-1/2 tsps baking powder
1/4 teaspoon salt
2/3 cup milk

Vanilla Bean Butter Cream Frosting
2 cups unsalted butter
3 1/2 cups confectioners' sugar
Pinch of salt
1 vanilla bean, scraped
1 teaspoon pure vanilla extract
1/4 cup milk

1. In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition.
3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. With a mixer, beat butter until creamy. Slowly add confectioners' sugar; beat to combine, scraping down sides of bowl as necessary. Add vanilla bean seeds and vanilla extract, and beat to combine. Slowly add milk and continue beating on medium-low speed until smooth and creamy, about 5 minutes.

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