Episode 18: Vanilla CHAI cupcakes

Work food.

I remember the first time I had chai this season.  Actually, it ends up being the only time but HAY

Free samps, duh.

Not dissin' on the chai at all though.  I just love me some Mystic Mint tea from the Time's Club.  Cutie Xtina likes it for the hand warmers

Just look at that Cookin' Cutie, bein' all cute and stuff

ALRIGHT OKAY I'M GETTING TO IT

Once a year a guy at the SPACE BUILDING that I work for makes Turkey CHILI. And daaang it's good. But DAAAANG so were my cupcakes. 

 Jusssaaaaaayin

AGAIN I GOT THE RECIPE FROM THE INTERNETS:

http://gimmesomeoven.com/vanilla-chai-cupcakes/

FINE, lazy asses:

Vanilla Chai Cupcakes Recipe(Adapted from The Novice Chef Blog)

Ingredients:

Cupcake Ingredients:

• 1/2 cup (1 stick) butter
• 1 cup sugar
• 2 tsp. vanilla extract
• 2 eggs
• 2 tsp. chai spice mix (recipe below)
• 1 1/4 cups plain flour, sifted
• 1/2 cup buttermilk
• 1/2 tsp. baking soda
• 1/2 tsp. apple cider vinegar

Chai Spice Mix Ingredients:

• 1 1/2 tsp. ground cardamom
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg

Buttercream Ingredients:

• 1 cup (2 sticks) butter
• 1 tsp. vanilla extract
• 2 cups powdered sugar, sifted
• remainder of the chai spice mix
• 1 Tbsp. cold milk, if needed to thin out the buttercream

Method:

Cupcake Directions:

Preheat oven to 325 degrees.  Prepare a cupcake pan with liners.

In a small bowl or plastic bag, combine the chai spice mix ingredients.  Set aside.

Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don’t over mix. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.

Spoon into prepared cupcake tins until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.

Buttercream Directions:

In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time.  If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached.  Then pipe onto cooled cupcakes with your favorite frosting tip.  (I used a 1M Wilton tip.)

This IS NOT plagerism cuz look I cited ma source up there.  It's break-time anyways so whadevvaaafsakl;siaefsi

Spices pictured alone before being stripped of their containers and grouped with other crazy spices that they have never even met!  Imagine that!

ALSO, did you notice the ziplock bag? Did you notice the snowmen? SO stoked when I opened it up.  Didn't even notice in the storez.

New measuring cups from my good pal, Leah.  Space saver little plastic china dolls that have miniature selves.

Go Target for these cupcake holders

oh? OH

Go chug a 4LOKO or chug the rest of the butter milk.Oh, excuse me--LOWFAT Buttermilk.  Still gonna make you fat.  See which fucks you up more.  Maybe do it at the same time.  Invite all your friends.  Puke party!  Die party?

Yes you will notice how I used a different topping but WHO CARES IT IS CHRISTMASTIME

I mean, like, maybe when you make your hmmm i dunno EASTER cupcakes you will use soft colors such as light pink yellow light blue. Keep it paisley. derrr

HE ATE TWO

The important bald guy on the right, yeah, he said that the cupcakes were his favorite.

TRUTH