and you think you are in spice-berry heaven, or in Marie Antoinette’s society!
You need a break? You need something that completely blows away your daily routine?
I sometimes feel like drinking a chai tea when I feel the need to space out and relax and treat my soul with something warm, spicy, sweet and silky…
I found a recipe for Vanilla Chai Cupcakes the other day online and what made me want to try that recipe was, that it describes how to make your own Chai Spice Mix. Wonderfull!!! I knew which ingredients were in there, but I never dared to mix it myself by guessing the right combination of them. And after trying these delicious cupcakes, I can only say it was the first and the right one.
I added a Blackberry filling just by sticking the hole raw fruit in the middle of the dough filled form before baking, and that also turned out really well. Since they weren’t too ripe, it gives the center of the cupcakes a nice berry, little sour fruity note, which is very refreshing.
Ingredients
- 1/3 cup + 2 1/2 tablespoon (100 g) butter or lactose free margarine
- 1 cup (200 g) sugar
- ½ tsp vanilla bean paste
- 2 eggs
- ½ quantity chai spice mix (recipe follows)
- 1 ¼ cups (150 g) plain flour, sifted
- ½ cup (120ml) buttermilk or soymilk
- ½ tsp baking soda
- ½ tsp white vinegar
Chai Spice Mix
- 1 ½ tsp ground cardamom
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
Mix spices together in a small bowl.
Preheat the oven to 320 degrees Fahrenheit (160 Celsius).
Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in half the quantity of chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don’t over mix. Mix together the bicarb soda and vinegar and mix into the batter.
Spoon into prepared cupcake cases, if you want just put the fruit of your choice (I think even apple pieces would work) in the center of each cupcake, and bake 15-20 minutes or until a toothpick comes out clean.
I used my Vanilla Butter Cream recipe , you can find here , and added the other half of the chai spice mix to it.
Pipe the butter cream on the cooled cupcakes and decorate by your choice.
This is real love….
Wow Anne, das ist die Krönung all Deiner bisherigen Kreationen. Maaama!
Wow! You have taken my recipe and made it into something so beautiful. I love the blackberry filling and your photography is amazing, much love 🙂
Anne, these pictures are beautiful and the cupcakes are amazing. The combination of flavors sound delicious. You have to find a way to have your own bakery and share your talent with others. Your love of baking is obvious in your web site and I wish I were there to help you gobble up all of these goodies. Your creations brighten my day!
Thank you so much Shalini for sharing this really wonderful recipe 🙂
Vielen lieben Dank Mama, das geht runter wie Butter, wenn man so tolle Kommentare bekommt!
Thank you so much for all your wonderful comments, they brighten up my day!
Oh good grief these look fantastic. I bet they smell incredible and taste wonderful too! That second photo actually makes my mouth water.
I can’t stop ogling these cupcakes.
They (and the photography) look
amazing. I only wish my computer
was ‘scratch and sniff’ and then I
could enjoy them even more.
Thanks for sharing.
Cheers!
Awesome pictures and very outstanding and classy cupcakes. Thank you for sharing your recipe with us. Now I have an idea on the next cupcake I would make this coming weekend. This go really well with a hot cup of coffee made from my delonghi espresso at home. Kudos!
Hi,
These look amazing! I’m in the middle of making them as I type. Fingers crossed they’ll turn out just as good as yours. Wish me luck!
PS: I’m going to try them with raspberry 🙂