Birthdays are much more fun with cupcakes. So, in order to celebrate both office birthdays (in a small office of 5 people that’s quite the occasion!) this week, I whipped up something with a bit of personality.
My pantry isn’t quite overflowing with cocoa or flour, so I opted for a bit of cake mix modification. One instant JELL-O pudding pack later, the cupcakes get a little more moist and a tiny bit more chocolaty!
The “special” part was the frosting — it got a bit of CHAI inspiration. It’s, by far, the most popular hot drink in our neck of the woods, so I used the following recipe to add some cinnamon goodness to the treats:
1 cup (2 sticks) butter, softened
1 tsp Vanilla Extract
1 package (16 ounces) confectioners’ sugar, sifted
2 tablespoons milk
1. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well.
2. Stir Chai Spice Blend into confectioners’ sugar. Gradually add to butter mixture, beating until well blended after each addition, frequently scraping sides and bottom of bowl.
3. Beat in milk until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.
Tip: If Chai Spice Blend is unavailable, prepare your own by mixing 2 teaspoons each McCormick® Gourmet Collection™ Ground Cardamom, Saigon Cinnamon and Ground Cloves with 1 teaspoon McCormick® Gourmet Collection™ Ground White Pepper until well blended. Decrease spice blend to 1 teaspoon in frosting recipe.
Ta Da! My frosting job leaves a bit to be desired, but I assure you they were quite yummy. Today I also saw this lovely recipe as well. I’m glad someone else thought chocolate and chai needed to go together!