Rose & Chai Spice Mix Cupcakes

By • July 6, 2015 0 Comments

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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

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Serves 8-10

  • 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!)
  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. 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.
  4. 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.

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