tablespoon cold milk, if needed to thin out the buttercream
Serving Size: 1 (100) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 217 g52 %
Total Fat 24.1 g37 %
Saturated Fat 15 g74 %
Cholesterol 92.6 mg
Sodium 279.5 mg
Dietary Fiber 0.7 g2 %
Sugars 36.9 g147 %
Protein 3.1 g
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.
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 your favorite frosting tip.