vanilla + chai

hello pears. how was your weekend? mine was busy and delish.

non-fat chai lattes are probably one of my most favorite things. it’s like christmas in a cup, seriously people. then i saw a recipe for vanilla chai lattes and thought, “god loves food too!” (and my love for chai).

here’s what you need for chai-ness success. yes that is chapstick in the mix. i’m highly addicted and dependent on this.

for the chai, combine cardamom, cinnamon, gloves, nutmeg and ginger then mix well.

in a separate bowl, combine butter, sugar, egg and vanilla.

add half of the chai mix to the wet mixture. put the other half aside for the frosting. slowly add buttermilk and flour to the mixture.

in a separate bowl, combine vinegar and baking soda and add to wet mix.Β  pour about 3/4 full into cupcake pans. i made mini and regular size cupcakes. πŸ™‚now it’s time to wait.Β  one tip: don’t let the butter sit out too long that they melt all over your counter. woops. πŸ˜‰

mix the butter, powdered sugar, remaining chai mix and vanilla extract.

put in a decorating pipe or plastic bag with a cut corner and pipe onto the cupcake. top with a cinnamon stick and tea on the side.

i like mini cupcakes because i can just pop five one in my mouth really easily. something to take heed: don’t wear black while baking.

– 1 1/4 cup flour
-2 tsp. vanilla extract
– 1/2 tsp. baking soda
– 2 tsp. chai mix
-1 cup sugar
-2 eggs
-1/2 cup buttermilk
-1/2 tsp. apple cider vinegar

chai spice:
-1 1/2 tsp. cardamom
-1 1/2 tsp. cinnamon
-1/2 tsp. ginger
-1/4 tsp. nutmeg
-1/4 tsp. cloves

buttercream frosting:
-1 cup butter
-2 cups powdered sugar, sifted
-chai mix (the rest of the mixture)
– 1 tsp. vanilla extract.

preheat oven to 325 degrees. mix baking soda and vinegar in a bowl and set aside. with a mixer, cream butter and sugar, then add vanilla extract and eggs, one egg at a time. fold in buttermilk and flour, making sure not too over mix. gradually add in baking soda/vinegar mixture. spoon in cupcakes tins about 3/4 of the way full. put in oven to cook for about 15-20 minutes or until cooked all the way through and golden.

while the cupcakes cook and cool, grab your mixer and beat butter, making sure it’s creamy. slowly mix in the rest of the chai mix and vanilla extract. beat in powdered sugar a few cup intervals at a time. pipe onto the cupcakes.

i’m very tired, but ready for another busy week. i’m eager to get running today, but it’s overcast and rainy here in arizona. looks like i’ll have to settle for a treadmill run – dread!

have a great monday! πŸ™‚


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