rose & chai spice mix cupcakes
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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yield
8 -10
prep time
20 Min
cook time
1 Hr
method
Pan Fry
Ingredients For rose & chai spice mix cupcakes
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3/4 cunsalted butter
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1 csugar
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2 cconfectioners sugar
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1/4 bagcream cheese
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1 tspvanilla extract
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1egg
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1/2 cflour
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11/2 tspbaking powder
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11/2 cmilk
- CHOCOLATE CHIPS (IN THE MIDDLE ARE OPTIONAL, BUT DELICIOUS!)
How To Make rose & chai spice mix cupcakes
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1Preheat oven to 400°F.
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2In a large bowl, cream 1/2 cup butter and sugar until fluffy. Beat in egg and 1/2 tsp vanilla extract.
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3In 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.
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4Line 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.
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5For 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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