Autumn Spice Cupcakes & Chai Buttercream Frosting :: simple thanksgiving

Good news ~ Ronne’s done the math! Enjoy three of these fabulous Mini Autumn Spice Cupcakes with Chai Buttercream Frosting instead of one!

There are many things I am thankful for – a wonderful family, great friends, a dog that loves me even when I’m crabby, and mini-cupcakes. Yes, mini-cupcakes.

You see, in a world that says bigger is better, mini-cupcakes happily remind me that less is indeed more. Let’s do the math:

3 mini-cupcakes = 1 standard cupcake

That’s right. With mini-cupcakes, my happiness is tripled. I can have three of the same flavor, or three different flavors. I can eat all three at once or savor them throughout the day. While standard cupcakes are quite tasty, my heart smiles when it sees a mini.

Here’s a recipe I think you’ll really love this fall – it’s a tasty twist on classic spice cake. And once you see how easy it is to make Chai buttercream frosting, I guarantee you’ll find yourself looking for other flavorful ways to adapt my classic cupcake frosting recipe.

 

Autumn Spice Mini-Cupcakes with Chai Buttercream

2 c. all-purpose flour * 2 t. baking soda * 1/4 t. salt * 2 T. Chinese 5-Spice powder (World Market’s is the best I’ve found) * 1/2 c. (1 stick) unsalted butter, softened to room temperature * 1 c. granulated sugar * 1/2 c. packed light brown sugar * 4 large eggs * 1 1/2 c. unsweetened applesauce * 1/2 c. shredded coconut, pulverized in food processor * 1/2 c. shelled pistachios, pulverized in food processor

Preheat oven to 350. In small bowl, lightly mix together flour, baking soda, salt, and 5-spice powder. Set aside. In medium bowl, cream butter and sugars until fluffy. Add eggs, one at a time, until each is well blended. Add applesauce and dry ingredients, beating until just combined. Fold in coconut and pistachios.

Line mini-cupcake tins with paper liners. Fill each cup to 3/4 full (it should be about 1 T batter). Bake for 12-15 minutes, or until a cake tester inserted into the center comes out clean. Transfer cupcakes to a wire cooling rack, and let cool completely before frosting. Frost with Chai buttercream, and enjoy one. Or two. Or three.

Makes 5 dozen mini-cupcakes or 18 standard cupcakes.

Chai Buttercream Frosting

To make Chai Buttercream Frosting: Heat 1/4 cup heavy cream in microwave or on stovetop until hot but not bubbling. Add two Chai teabags to cream and allow to steep for 10 minutes, pressing teabags occasionally with back of a teaspoon to infuse the cream with flavor (the cream will take on a rich caramel color). Use flavored cream in Best Buttercream Cupcake Frosting recipe.

recipe happily shared by ronne