Name: Chai Cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves -; 1/8 teaspoon pepper -; 1/2 cup butter, softened -; 1 cup sugar -; 1 large egg, room temperature -; 1/2 teaspoon vanilla extract -; 1-1/2 cups cake flour -; 1-1/2 teaspoons baking powder -; 1/4 teaspoon salt -; 2/3 cup 2% milk -; Frosting: -; 6 tablespoons butter, softened -; 3 cups confectioners' sugar -; 3/4 teaspoon vanilla extract -; 3 to 4 tablespoons 2% milk -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chai Cupcakes

1. 1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves -

2. 1/8 teaspoon pepper -

3. 1/2 cup butter, softened -

4. 1 cup sugar -

5. 1 large egg, room temperature -

6. 1/2 teaspoon vanilla extract -

7. 1-1/2 cups cake flour -

8. 1-1/2 teaspoons baking powder -

9. 1/4 teaspoon salt -

10. 2/3 cup 2% milk -

11. Frosting: -

12. 6 tablespoons butter, softened -

13. 3 cups confectioners' sugar -

14. 3/4 teaspoon vanilla extract -

15. 3 to 4 tablespoons 2% milk -

How to cook deliciously - Chai Cupcakes

1. Stage

In a small bowl, combine ginger, cinnamon, cardamom, cloves and pepper; set aside.

2. Stage

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine 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. Stage

Fill 12 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. Stage

For frosting, in a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes.