Sunday, September 27, 2009
Chocolate Chai Cupcakes with a Cinnamon-Spiced Vanilla Buttercream Frosting
I had some candy corn the other day and it wistfully reminded me of the fall season and of the holidays. I was craving some cupcakes and had recently seen a recipe for Chai Cupcakes online somewhere. I didn't have actual chai tea and was feeling pseudo lazy (too lazy to search for a real recipe but still craving some chai like dessert). So, I searched my cupboards and came upon a box of chocolate cake mix. Chocolate? Chai? Weird..but...hey why not give it a try?? So I decided to randomly modify the chocolate mix and substitute a portion of the water with chai concentrate. I was initially going to replace all the water with the chai concentrate (tazo) but then halfway through, had some second thoughts because I was wondering if it would be too sweet. So I did half water, half concentrate.
I felt like the cupcakes were pretty good. Chai flavor was subtle...maybe too subtle. I'm not sure if I would make it again. But, I have to say that the people that ate it all seemed to really enjoy it, despite my mumbling that it was kinda weird tasting and that I would not be offended if they did not like it before handing them one. Maybe the frosting was the key in the success....
Frosting components: (I was low in powdered sugar as well). So I only used 1/2 stick butter and 1/2 cup of powdered sugar. 1 tablespoon of good vanilla extract, 1 tablespoon of cinnamon. Blended it in the mixer until a thick frosting. Smeared the frosting on the cooled cupcakes and topped with a candy corn to make it more holiday-esque.
If you're bored or looking for a new way to use your box mix...give it a try. My conclusion is that fresh frosting is SO much better than canned frosting AND.... I need to learn how to pipe frosting...hahaha.