Name: Chai Cupcakes
Yield: 4 servings
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; 6 tablespoons butter, softened; 3 cups confectioners' sugar; 3/4 teaspoon vanilla extract; 3 to 4 tablespoons 2% milk; Ground cinnamon

Servings: 4 persons

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
6 tablespoons butter, softened
3 cups confectioners' sugar
3/4 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
Ground cinnamon

1
In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside.
2
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the 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
Fill paper-lined muffin cups two-thirds full. Bake at 350u00b0 for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4
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; sprinkle with cinnamon.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chai Cupcakes

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