Today we had Ray’s birthday celebration. It was just the family: Ray, Sarah, Gregorio, Liz, Ron, Rachael, and me. I cooked Ray’s favorite meal: baked chicken, mashed potatoes, broccoli, salad, homemade bread (from Sarah) and two kinds of cakes: chocolate with butter cream frosting and chai. We had lots of fun and ate and ate and ate. We may not need to eat so much tomorrow…
Below is the Chai Cupcake Recipe. It is VERY good. The chocolate cake with buttercream frosting was exceptional. But the chai cake (I think cupcakes would have been better) was also extremely good. Enjoy.
Vanilla Chai Cupcakes Recipe (Adapted from The Novice Chef Blog) Ingredients: Cupcake Ingredients: o 1/2 cup (1 stick) butter o 1 cup sugar o 2 tsp. vanilla extract o 2 eggs o 2 tsp. chai spice mix (recipe below) o 1 1/4 cups all-purpose flour, sifted o 1/2 cup buttermilk o 1/2 tsp. baking soda o 1/2 tsp. apple cider vinegar Chai Spice Mix Ingredients: o 1 1/2 tsp. ground cardamom o 1 1/2 tsp. ground cinnamon o 1/2 tsp. ground ginger o 1/4 tsp. ground cloves o 1/4 tsp. ground nutmeg Buttercream Ingredients: o 1 cup (2 sticks) butter o 1 tsp. vanilla extract o 2 cups powdered sugar, sifted o remainder of the chai spice mix o 1 Tbsp. cold milk, if needed to thin out the buttercream Method: Cupcake Directions: Preheat oven to 325 degrees. Prepare a cupcake pan with liners. In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside. Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in 2 teaspoons of the 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 in a separate bowl, then add it to the batter and mix until combined. Spoon into prepared cupcake tins until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean. Buttercream Directions: 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 powdered 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.
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