Originally uploaded by Bake & Destroy!
Let me start out by admitting this wasn’t a good choice on frosting flavor. I should have gone with my gut and made caramel. But caramel isn’t cute, so I did a cinnamon buttercream. The buttercream is great, it would rule on a chocolate cupcake, but it’s SO “red hots” flavored it overpowers the cupcake. I really can’t even give an opinion about the cake itself expect to say at one point, it really smelled like chai. The cupcake recipe is from Julie Hasson’s 125 Best Cupcake Recipes.
For the cupcakes you will need:
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cardamom
- 1/4 tsp ground all spice
- Pinch salt
- 1 bag chai tea (or 1 tsp ground loose chai)
- 3/4 cup sugar
- 1/4 cup unsalted butter, at room temp.
- 2 egg whites
- 1/2 tsp vanilla
- 2/3 cup buttermilk
Preheat the oven to 350 degrees and line your pan with paper liners. In a small bowl, combine flour, baking powder, baking soda, cardamom, allspice, salt and contents of tea bag.
In a large bowl, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Mix in vanilla. Alternately mix in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk. Beat until smooth.
Scoop batter into pans, bake 20-25 minutes or until tops spring back when gently pressed.
Cool in pans for 10 minutes, then remove from pans to cool completely.
For the “red hots” buttercream you will need:
- 3 cups confectioner’s sugar
- 1 cup unsalted butter, at room temperature
- Pinch salt
- 3/4 tsp vanilla
- 1/4 tsp cinnamon oil*
*or less, depending on how spicy you like it.
Cream butter, sugar and salt until well combined. Then beat until fluffy. Add vanilla and cinnamon oil and beat until frosting is smooth.