That's the way...(uh huh, uh huh) Chai Like it!

No joke - my first experience with Chai was about 8 months ago. Earlier this year I was selling Tastefully Simple products, and one of the samples we had was a Chai frozen beverage. I had never had anything Chai flavored, before that. I think, in my head, I had decided I didn't like it. Well, that changed pretty quickly! Don't get my wrong, I'm not ordering Chai Latte's all the time, or anything, but the flavor, itself, was delish!!

When I saw this recipe I knew it was a must, but I didn't know when to squeeze it in. I figured that before Thanksgiving would be the perfect time. I like to associate cinnamon and nutmeg with Fall, so this seemed like a fitting flavor. This recipe only made 1 dozen, so only a select few had the opportunity to taste them. Those who did get to have one, were fans!! This recipe is a keeper.

Vanilla Chai Cupcakes
adapted from the Culinary Enthusiest

For the Chai spice blend:

1 1/2 tsp ground cardemom
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg

For the cupcakes:

1/2 c unsalted butter, softened
1 c sugar
1 vanilla bean, split and scraped
2 eggs
2 tsp chai spice blend
1 1/4 c all-purpose flour
1/2 c buttermilk
1/2 tsp baking soda
1/2 tsp apple cider vinegar

For the frosting:

1/2 c unsalted butter, softened
1/2 c shortening
1 tsp pure vanilla extract
3 c confectioners' sugar
1 1/2 tsp chai spice blend
2-3 dashes cinnamon
1-2 tsp water

Preheat your oven to 350, and line your muffin tray with cupcake liners. Set aside

Cream butter and sugar together, at medium speed, for 2-3 minutes. Reduce speed to low and add scraped vanilla bean seeds to mixer, followed by eggs and 2 tsp of chai spice blend. Once all is combined, remove mixer bowl from mixer, and stir in 1/2 of your flour, followed by buttermilk, then followed by remaining half of flour. Mix only until combined. In a small bowl, mix baking soda and vinegar together, until foamy. Pour over batter, then fold in.

Scoop batter into prepared pan and bake for 15-17 minutes, or until edges become brown, and tops are slightly firm when touched.

While cupcakes bake, prepare your frosting. Place shortening and butter in bowl, and cream together with vanilla. Add powdered sugar, a 1/2 cup at a time. Add water, if needed to thin consistency. Mix in desired amount of remaining chai spice blend (I used 1 1/2 tsp). If desired, add some extra cinnamon, to taste. Once cupcakes are completely cool, frost and enjoy!

A sip of cider

Have you ever been at the grocery store with your kids, and have them beg you for something that you're pretty sure they won't eat or drink? That happened to me this week. We were at the store, walking through the produce, when the kids spotted apple cider. I'm a big fan of cider, but I didn't think my kids were. Once they spotted it the 'pleeeaaaase mom's' started. I threw out the infamous "Ok, but you'd better drink it" line. Lucky for them, when we got home, they were both ready for a glass. On Thursday, I was pleased to see that 1/2 of the jug was empty, so I decided to put the rest to a more interesting use. Originally I was going to top these with a salted caramel frosting, but I managed to kill my caramel, so I went with a brown sugar/cinnamon frosting. I used some extra cider to even out the consistency, which worked perfectly. I delivered a few of these baked cupcakes to my kids at school, as a surprise, and they were big fans. I hope you enjoy as much as we did!

Apple Cider Cupcakes
Adapted from Faith, Family, & French Fries

For the cupcakes:

1 c unsalted butter, softened
1 1/3 c sugar
4 eggs
3 1/3 c flour
4 tsp baking soda
2 heaping tsp cinnamon
1 tsp kosher salt
2 c apple cider

For the frosting:


1/2 c light brown sugar
1 c unsalted butter, divided
1/2 c shortening
1 tsp vanilla
1 tsp cinnamon
1-2 tsp apple cider
4-5 c confectioners' sugar
2 Tbsp heavy whipping cream

Preheat your oven to 350 degrees and line your muffin pans with cupcake liners. In a medium bowl, combine flour, baking soda, cinnamon, and salt. In your mixer bowl, cream sugar and butter together, at medium speed, until smooth. Add your eggs, one at a time, until thoroughly combined. Decrease mixer speed to low, and add 1/3 of your flour mixture, followed by 1/2 of the cider. Repeat this, ending with dry's.

Scoop your batter into your cupcake liners, filling 2/3 full. Bake at 350 for 15-17 minutes, or until tops bounce back when touched. Cool in pans for 10 minutes, then place on wire racks.

For frosting, melt 1/2 a cup of butter with brown sugar in small saucepan. Once melted, remove from heat and set aside to cool to room temperature. Once cooled, cream remaining 1/2 c of butter with shortening, vanilla, apple cider, and cinnamon. Add brown sugar mixture to mixer bowl, followed by confectioners' sugar, one cup at a time, until desired consistency is met. Increase mixer speed to medium-high and slowly pour in whipping cream, against inside of mixer bowl. Whip frosting for 2-3 minutes, until light and fluffy. Pipe or spread on cupcakes.