• May 29, 2015

vanilla chai cupcakes (1)

We couldn’t resist sharing this unique cupcake recipe that we received as part of a recent entry in the 2015 Scrumptious Spring Sweepstakes. Savannah from Indian Trail, North Carolina submitted her entry for Vanilla Chai Cupcakes with this gorgeous photo. She writes, “this recipe is unique because I like to use only the freshest ingredients when making these specific cupcakes. Especially using the Rodelle products (i.e. the vanilla extracts).” We love seeing the Rodelle ingredients in the recipe and think you might like to try them out for your next cupcake adventure!

Vanilla Chai Cupcakes

PREP: 5 MINS COOK: 20 MINS TOTAL: 25 MINS
INGREDIENTS:

CUPCAKE INGREDIENTS:

1/2 cup (1 stick) butter
1 cup sugar
2 tsp. Rodelle vanilla extract
2 eggs
2 tsp. chai spice mix (recipe below)
1 1/4 cups all-purpose flour, sifted
1/2 cup buttermilk
1/2 tsp. baking soda
1/2 tsp. apple cider vinegar
CHAI SPICE MIX INGREDIENTS:

1 1/2 tsp. ground cardamom
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Rodelle Cinnamon sticks (optional for garnish)
Rodelle Vanilla Beans (also optional for garnish)
BUTTERCREAM INGREDIENTS:

1 cup (2 sticks) butter
1 tsp. vanilla extract
2 cups powdered sugar, sifted
remainder of the chai spice mix
1 Tbsp. cold milk, if needed to thin out the buttercream

DIRECTIONS:

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 a frosting tip.

 

A big thank you to Savannah for submitting her entry for the Scrumptious Spring Sweepstakes. For your chance to win, enter by 5/31/15. And, stay tuned for more delicious fan recipes after the contest closes!


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