So we had a really busy weekend. In addition to finishing the Violet Candy Contest, we had four orders for cupcakes and an order two dozen doughnuts go out this weekend. Yeesh. But it’s always awesome to be busy doing what we love.
Something was interesting about our orders this weekend: we got two orders for Chai Spice Cupcakes with Cinnamon Buttercream. People often favorite these on Etsy, and even include them in treasuries fairly often, but this was the first time we’d sold any. And to sell two batches in one weekend is pretty awesome. So we decided to post the recipe here, so you could make them at home.
Chai Spice Cupcakes with Cinnamon Buttercream
You’re gonna need:
1 1/4 cups all-purpose flour
2 tablespoons arrowroot powder (or cornstarch)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 cup almond milk
1 teaspoon white vinegar
1/3 cup canola oil
3/4 cup white sugar
So then, you:
1. Preheat the oven to 350ºF. Line your muffin tin with cute cupcake liners.
2. In a large bowl, combine the flour, arrowroot, baking powder, baking soda, spices, and salt. Whisk this mixture together for about thirty seconds, to make sure it’s evenly mixed.
3. Pour the almond milk into a glass measuring cup and add the vinegar to it. Let this mixture sit a few minutes, until the almond milk looks slightly curdled.
4. In a medium mixing bowl, whisk together the oil and sugar until very well combined. Add the vanilla. Now beat in the curdled almond milk.
5. Slowly pour the wet mixture into the dry mixture and beat with a whisk until the batter looks very smooth. Don’t worry about over-mixing; it’s better to beat it until there are no lumps left.
6. Fill your baking cups two-thirds of the way full with batter (usually about a scant quarter cup of batter per cupcake).
7. Bake at 350ºF for twenty minutes or until a toothpick inserted into the biggest cupcake comes out mostly clean. A few moist crumbs on the toothpick are absolutely fine.
Now let’s make frosting! You need:
1/4 cup nonhydrogenated shortening
1/4 cup margarine
2 cups confectioner’s sugar
1/2 teaspoon cinnamon
3 tablespoons almond milk
So now you:
1. Beat together the shortening and margarine with a stand mixer or hand mixer until it is all fluffy.
2. Sift in 1/3 of your confectioner’s sugar, along with the cinnamon (and yes, you have to sift it. Lumpy frosting is for chumps). Drizzle in 1 tablespoon of milk.
3. Beat until the sugar and milk are incorporated into the fats, and the whole thing looks like really runny frosting. Repeat this in two more steps, until all of the milk and all of the sugar are just combined.
4. Now, you’re going to beat the whole thing for about two minutes, until it’s all nice and fluffy.
5. Taste your frosting. It should be firm, but creamy, with a pretty strong cinnamon flavor. If it is not like that, add more cinnamon, a dash at a time until it is awesome.
6. Now put your frosting in a piping bag fitted with a giant closed star tip, and frost your cupcakes. We finished them by lightly sifting powdered cinnamon over the tops of the cupcakes. This is, of course, totally optional. Do what you want.
OK, so seriously guys? Yum. I am not even usually crazy about all those warm spices, and I love these things. And Jason, who goes crazy for chai in the first place, well, he goes even crazier for these. Don’t the people in your life deserve Chai Spice Cupcakes? They do, I promise.