Chai Cupcakes
I have to admit, I've never been a coffee girl. Have worked in a coffee shop and I've tried every type of coffee there is - okay not quite, but I tried a lot and never really liked it, too bitter for my taste. I do, however, love the smell of it and using the powder in cakes. The closest I'll ever get to drinking "coffee" is drinking Chai Latte, now THAT I love - it doesn't have a drop of coffee in it but it has the word "latte" so that's close enough for me. Now, combine cupcakes and that chai mix...how can that go wrong? Well, it can't. Not in my world at least.
Ingredients:
Cupcake:
- 150 g butter, room temperature
- 2 ½ dl sugar
- 2 tsp vanilla sugar/extract
- 2 eggs
- 3 dl flour, sifted
- 1 ½ tsp lemon juce
- 1 ¼ dl milk
- ½ tsp apple cider vinegar
- 1 tsp baking powder
- ½ of the chai mix
Chai mix:
- 2 tsp cardamom
- 2 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp cloves
- ¼ tsp ground nutmeg
Frosting:
- 200 g butter, room temperature
- 1 tsp vanilla sugar
- 5 dl powdered sugar
- ½ of the chai mix
How to:
- Preheat the ove to 160°
- Mix all the spices for the chai mix together in a small bowl.
- Whisk together butter and sugar until it becomes creamy. Add the vanilla and one egg at a time and whisk thoroughly. Stir in half of the chai mix.
- Fold in the flour, then the milk and lemon juice. In a small bowl, mix the baking powder and apple cider, it will bubble at first for a few seconds, when it's "calm" add it to the mixture.
- Fill about ¾ of the cupcake forms and bake for 15-20 minutes, or until golden brown.
- While the cupcakes are baking in the oven, make the frosting. Whisk the butter until creamy, then whisk together the powdered sugar, chai mix and vanilla sugar until everything is well blended. Put in a spritsing bag and make some awesome frosting patterns on your cupcakes once they have cooled down in the form.
