Chai Cupcakes with Espresso Frosting


The recipe that I used was from TasteOfHome. Though the smell of the chai mix was overpowering when in it was in one bowl (ground ginger? Cardamon? All in one? Oh my!), the cake was perfect. The only change I made was that I replaced the 2% milk with buttermilk by adding 1/4 teaspoon of vinegar to 1% milk. I found the batter a bit too thick for a cupcake, so I just added a bit more milk.

The recipe I used was an ad-hoc one. I made it hoping that it would taste good by adding random ingredients. It was delicious, if I do say so myself.

IMG_1501– 1/2 cup of softened unsalted butter
– 1.5 tablespoons of milk
– About 3 teaspoons of ground instant espresso powder dissolved in 1.5 tablespoons of hot water
– A dash of cinnamon
– About 2 cups of confectioner’s sugar

To make the frosting, mix all of the above ingredients together until the mixture is light and fluffy. If it’s not fluffy, keep on mixing.

Overall, the cake was delicious. The cake wasn’t too sweet, so I used the apple corer to to remove the center and fill with the sweet espresso frosting. So yummy. No further words needed.




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