Chai Cupcakes topped with Vanilla Buttercream and sprinkles... Our girls tested the recipe last Sunday and they'll be making them again this weekend for the canonization of Mother Teresa!
Download FREE printable Mother Teresa Cupcake Wrappers & Toppers over at Shower of Roses.
Chai Cupcakes
(recipe: How Sweet It Is)
Ingredients:
- 1 1/2 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg + 1 egg white
- 3 tablespoons vegetable oil
- 3 teaspoons vanilla extract
- 1/3 to 1/2 cup whole milk
Preheat the oven to 350˚ F. Line a muffin tin with cupcake liners.
In a small bowl, whisk together the flour, baking powder, spices and salt. Set it aside.
Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the eggs one at a time, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil and vanilla extract, beating on medium speed for another minute. With the mixer on low speed, add in half of the dry ingredients. Pour in the milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined.
Fill the cupcake liners about 3/4 of the way full. Bake until the tops are set, about 16 to 17 minutes. Let cool completely before frosting.
In a small bowl, whisk together the flour, baking powder, spices and salt. Set it aside.
Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the eggs one at a time, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil and vanilla extract, beating on medium speed for another minute. With the mixer on low speed, add in half of the dry ingredients. Pour in the milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined.
Fill the cupcake liners about 3/4 of the way full. Bake until the tops are set, about 16 to 17 minutes. Let cool completely before frosting.
How Sweet It Is shares a recipe for Brown Butter Chai Icing, but this was the first time my girls had made buttercream on their own so they decided to make a simple Vanilla Buttercream Frosting and sprinkle additional Chai Spice mixture on top.
Vanilla Buttercream with Chai Spice Sprinkles
- 1 cup (2 sticks) butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Directions:
In a bowl combine butter, sugar and salt. Beat till blended.
Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
For the sprinkles: Combine 1/4 teaspoon ground ginger, 1/4 teaspoon cinnamon, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground allspice. Sprinkle on top of frosted cupcakes.
You can find additional ideas for celebrating the canonization of Mother Teresa over at Shower of Roses or by scrolling through the archives here.
