Rose & Chai Spice Mix Cupcakes

Raw Spices

By
@RawSpiceBarLA

There's something about cooking with flowers that is both intriguing and intimidating. Every spring I get a bit bolder going from sugar flowers to petals made of cucumber slices and now I want to conquer the true edible arrangements. My RawSpiceBar box inspired me not to wait for May.


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Rating:

Serves:

8-10

Prep:

20 Min

Cook:

1 Hr

Method:

Pan Fry

Ingredients

3/4 c
unsalted butter
1 c
sugar
2 c
confectioners sugar
1/4 bag(s)
cream cheese
1 tsp
vanilla extract
1
egg
1/2 c
flour
11/2 tsp
baking powder
11/2 c
milk

CHOCOLATE CHIPS (IN THE MIDDLE ARE OPTIONAL, BUT DELICIOUS!)

Directions Step-By-Step

1
Preheat oven to 400°F.
2
In a large bowl, cream 1/2 cup butter and sugar until fluffy. Beat in egg and 1/2 tsp vanilla extract.
3
In a small pot, add milk and turn heat to medium low. Add 1/2 of RawSpiceBar's Rose & Chai spices and stir frequently, about 5 minutes. Let cool and combine with butter and sugar bowl. 4. In a separate bowl, combine flour, baking powder and salt. Gradually add combined dry ingredients to large bowl. Stir until combined.
4
Line a 12-muffin tin with cupcake foils and fill cups two-thirds full. (If you're adding chocolate use semi-sweet baking chips or squares and place in the middle of the cupcake). Bake at 350° for 20-25 minutes or until cooked through. Let cool for 10 minutes.
5
For icing, beat 4 tbsp butter and cream cheese in a large bowl. Add 2 cups confectioners' sugar, 1/2 tsp vanilla and remaining RawSpiceBar's Rose & Chai Spices until smooth. Pipe frosting over cooled cupcakes.

About this Recipe

Course/Dish: Biscuits
Main Ingredient: Beef
Regional Style: American