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Author Notes: 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.
I love a nice hot cup of chai in the winter but I'm so sick of winter that I saw this chai spice mix as an opportunity to pretend it's spring and throw a garden party! With a few bouquets from a local florist scattered around my dining room and a healthy amount of pastels, my guests left the arctic freeze and entered a land full of flavor and sweetness. —RawSpiceBar
- RawSpiceBar's Rose & Chai Spice Mix
- 3/4 cup unsalted butter
- 1 cup sugar
- 2 cups confectioners sugar
- 1/4 block cream cheese
- 1 teaspoon vanilla extract
- 1/2 cup flour
- 11/2 teaspoon baking powder
- 11/2 cup baking powder
- Chocolate chips (in the middle are optional, but delicious!)
- Preheat oven to 400°F.
- In a large bowl, cream 1/2 cup butter and sugar until fluffy. Beat in egg and 1/2 tsp vanilla extract.
- 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.
- 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.