When the leaves start to turn, and the air gets a chill, I think of pumpkin pie and pumpkin spice. Like all of America, I love that pumpkin spice blend of nutmeg, cinnamon, ginger. To satisfy my craving, I decided to whip up some cupcakes with a spicy cream cheese topping for a unique twist.
These cupcakes are light in color because I switched the molasses out for chai. The flavor speaks of the fall, holidays, the fireplace and coziness. After I made them I ate nearly three. The icing has just the right amount of tang from the cream cheese and the nutmeg sets it off perfectly.
Try this with one of my favorite holiday beverages, half eggnog, and half milk, or even a nice hot chai latte.
Makes 15 cupcakes
For the cupcakes
2 1/2 cups flour
1 /1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon fresh ground black pepper
sift all dry ingredients
1 ½ cups vegetable oil
1 cup buttermilk (not cold)
2 eggs (not cold)
½ cup strong Metro Chai Naked Chai
- Mix all wet ingredients with a whisk.
- slowly incorporate wet ingredients with the dry ingredients.I use a whisk, but you may use a stand mixer or an electric mixer.
- When fully incorporated fill baking cups ¾ of the way.
- Bake at 350 until a toothpick comes out clean.
- Allow to cool before frosting
8 ounces pound of cream cheese (room temperature)
4 ounces of softened butter (unsalted is best for this recipe because the cream cheese is salted)
1 cups of confectioners sugar (sifted)
Place all ingredients except the Bees Sting Honey in a mixer with the wire whisk and beat until smooth.
If the icing is too warm it will be hard to use, so if this occurs just place it in the refrigerator for a little while.
Ice the cooled cupcakes and sprinkle the Metro Honey Bee Sting on top as a finish