Chai Latte Cupcakes

Let me take a moment to thank you so much for all the birthday wishes for sweet Noelle over the weekend. ♥

Between the birthday party, family visiting, a special birthday cake, some quiet family time, and all the thoughtful wishes from you– this was truly one of the best weekends ever. We felt the love surround us as we celebrated our daughter’s 1st birthday. Mom may have gotten super emotional on the night of her birthday as I read her On the Night You Were Born, but I suppose that’s expected when your baby turns 1!!!!

I made all the birthday desserts for her safari themed birthday party and will share all the dessert details next week, so stay tuned for that!

Ok and now the real reason you’re here: chai latte cupcakes. Can I confess something? I’m sort of over pumpkin spice lattes. I know… am I even a real 30 something foodie if I don’t like pumpkin spice lattes? It’s true. They’re too sweet. Very ironic considering you’re looking at a mountain of buttercream in these photos. (I also don’t like matcha lattes. They taste like grass flavored milkshakes. Can someone, anyone, please say they think the same?!)

Ingredients:

• Chai Spice Mix
• 2 and 1/2 teaspoons ground cinnamon
• 1 and 1/4 teaspoons ground ginger
• 1 and 1/4 teaspoons ground cardamom
• 1/2 teaspoon ground allspice
• Cupcakes
• 1 bag chai tea
• 1/2 cup (120ml) whole milk, at room temperature
• 1 and 3/4 cups (200g) cake flour* (spoon & leveled)
• 3 and 1/2 teaspoons chai spice mix (above)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature*
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) sour cream or plain yogurt, at room temperature
• Chai Spice Buttercream
• 1 and 1/2 cups (345g) unsalted butter, softened to room temperature
• 5-6 cups (600-720g) confectioners' sugar
• 2 teaspoons chai spice mix (above)
• 1/4 cup (60ml) heavy cream
• 2 teaspoons pure vanilla extract
• pinch of salt
• optional for garnish: cinnamon sticks + mix the remaining chai spice mix

Directions:

1. Prepare chai spice mix: Mix all of the chai spices together. You'll have 5 and 1/2 teaspoons to use between the cupcake batter, buttercream, and garnish.
2. Steep the tea*: Bring milk to a boil or heat in the microwave for 1-2 minutes. Pour over tea bag and steep for 20-30 minutes. This chai milk is the milk you'll use in the cupcake batter. This can be done the day before and refrigerated overnight. Make sure the chai milk is room temperature before adding to the cupcake batter.
3. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners - this recipe makes 14-15 cupcakes. Set aside.
4. ...............................................

for full recipes please see : sallysbakingaddiction.com

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