Ingredients
- Cupcakes:
- 1 stick (1/2 cup) butter
- 1 cup sugar
- 2 tsp vanilla extract
- 2 eggs
- 1/2 quantity chai spice mix (recipe to follow)
- 1 1/4 cups plain flour, sifted
- 1/2 cup buttermilk
- 1/2 tsp baking soda
- 1/2 tsp apple cider vinegar
- Chai Spice Mix:
- 1 1/2 tsp ground cardamom
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 ts cloves
- 1/4 tsp ground nutmeg
- Vanilla Chai Buttercream:
- 2 stick (1 cup) butter
- 1 tsp vanilla extract
- 2 cups powdered sugar, sifted
- 1/2 quantity chai spice mix
- 1-2 tbs cold milk, if needed
Preparation
Step 1
Mix spices together in small bowl.
Preheat oven to 325 degrees.
Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in half the quantity of chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don’t over mix. Mix together the baking soda and vinegar and mix into the batter.
Spoon into prepared cupcake cases until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.
For the buttercream:
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 icing 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. Then pipe onto cooled cupcakes with your favorite frosting tip.