Isn't Chai a winter thing?!
I say absolutely NOT!
Winter is coming to a close here in Wyoming. The snow has all melted, the spring wind is blowing like crazy reminding us that summer is right around the corner and the temperatures are slowly warming. It's been a looong and cold winter starting in September. Needless to say, I'm VERY ready for summer.
This past winter my husband and I stayed warm on the inside with mug after mug of chai tea, chai lattes, and basically anything chai - not to mention cuddling together with our chai tea! The warm cinnamon and cloves are so delicious and the resonating spiciness is addictive. This is a common flavor associated with winter, which is understandable, but this is something that I can enjoy year 'round. Even in summer you can pop a few ice cubes into your tea, add some almond milk and you have an iced chai latte! Even better, freeze ice cubes of this mixture then when frozen blend with soy or almond milk ice cream to make a chai shake! Ohhhh the possibilities!
I came up with the recipe for Chai Spiced Buttercream today by just substituting the liquid in the buttercream with concentrated chai tea. The vanilla cupcake is my own recipe which I use a lot for cakes that I sell. I replaced the eggs and whole milk with flaxseed meal and almond milk buttermilk to make it dairy-free and egg-free for us intolerant people.
These were so delicious and surprisingly light in flavor which is good considering it was only 11:00 in the morning and we couldn't wait to try one!
This past winter my husband and I stayed warm on the inside with mug after mug of chai tea, chai lattes, and basically anything chai - not to mention cuddling together with our chai tea! The warm cinnamon and cloves are so delicious and the resonating spiciness is addictive. This is a common flavor associated with winter, which is understandable, but this is something that I can enjoy year 'round. Even in summer you can pop a few ice cubes into your tea, add some almond milk and you have an iced chai latte! Even better, freeze ice cubes of this mixture then when frozen blend with soy or almond milk ice cream to make a chai shake! Ohhhh the possibilities!
I came up with the recipe for Chai Spiced Buttercream today by just substituting the liquid in the buttercream with concentrated chai tea. The vanilla cupcake is my own recipe which I use a lot for cakes that I sell. I replaced the eggs and whole milk with flaxseed meal and almond milk buttermilk to make it dairy-free and egg-free for us intolerant people.
These were so delicious and surprisingly light in flavor which is good considering it was only 11:00 in the morning and we couldn't wait to try one!
Easton stole one as soon as I was done taking blog pictures. What a devious look in his eye!
Kendall had to follow suit. Dessert before lunch is ok, right???
And guess who bit that one....yes, yours truly!
"Someone" stole my ONLY scissors that I have - ahem, Gabe! - so I couldn't use my piping bag for the frosting and used the ol' spatula. Who cares though, right? It still tasted amazing!
"Someone" stole my ONLY scissors that I have - ahem, Gabe! - so I couldn't use my piping bag for the frosting and used the ol' spatula. Who cares though, right? It still tasted amazing!
Vanilla Cupcakes with Chai Spiced Buttercream
2/3 cup shortening
1 2/3 cup granulated sugar
2 tbsp. flaxseed meal
6 tbsp. warm water
2 tsp. vanilla extract
3 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. vinegar
1 cup almond milk
Preheat oven to 365 degrees. In a small bowl whisk flaxseed meal and water together. Set aside. In a large bowl cream shortening and sugar until light and fluffy. Add thickened flaxseed mixture and vanilla. Blend together until smooth. In a medium sized bowl combine flour, baking powder and salt. In a pourable measuring cup combine vinegar and almond milk. Alternate adding dry ingredients to creamed shortening mixture with the almond milk, ending with dry ingredients. Line a muffin tin with paper cupcake lines. Fill each liner 2/3 full of batter. Bake for 20-22 minutes until a toothpick inserted in center comes out clean. Let cool on rack. Frost with Chai Spiced Buttercream recipe below.
1 2/3 cup granulated sugar
2 tbsp. flaxseed meal
6 tbsp. warm water
2 tsp. vanilla extract
3 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. vinegar
1 cup almond milk
Preheat oven to 365 degrees. In a small bowl whisk flaxseed meal and water together. Set aside. In a large bowl cream shortening and sugar until light and fluffy. Add thickened flaxseed mixture and vanilla. Blend together until smooth. In a medium sized bowl combine flour, baking powder and salt. In a pourable measuring cup combine vinegar and almond milk. Alternate adding dry ingredients to creamed shortening mixture with the almond milk, ending with dry ingredients. Line a muffin tin with paper cupcake lines. Fill each liner 2/3 full of batter. Bake for 20-22 minutes until a toothpick inserted in center comes out clean. Let cool on rack. Frost with Chai Spiced Buttercream recipe below.
Chai Spiced Buttercream
1/4 cup water
1/4 cup almond milk
2 Chai tea bags
1 cup shortening
1/2 tsp. salt
1 tsp. vanilla extract
1 bag powdered sugar, sifted
In a microwavable mug, heat water and almond milk until streaming. Seep tea bags for 5 minutes. Let cool to room temperature. In a large bowl cream shortening and salt until smooth and creamy. Blend in vanilla. In one cup increments add sifted powdered sugar, blending well after each addition on LOW speed. Once it starts to look dry, start adding cooled tea in one tablespoon increments. Once all ingredients are blended together, keep mixing on LOW speed for 5 minutes until light and smooth. Use a spatula or piping bag to frost Vanilla Cupcakes.
1/4 cup almond milk
2 Chai tea bags
1 cup shortening
1/2 tsp. salt
1 tsp. vanilla extract
1 bag powdered sugar, sifted
In a microwavable mug, heat water and almond milk until streaming. Seep tea bags for 5 minutes. Let cool to room temperature. In a large bowl cream shortening and salt until smooth and creamy. Blend in vanilla. In one cup increments add sifted powdered sugar, blending well after each addition on LOW speed. Once it starts to look dry, start adding cooled tea in one tablespoon increments. Once all ingredients are blended together, keep mixing on LOW speed for 5 minutes until light and smooth. Use a spatula or piping bag to frost Vanilla Cupcakes.