Spiced Cupcakes with Chai Frosting
1/2 teaspoon each ground ginger, cinnamon and allspice
1/8 teaspoon pepper
1/2 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup buttermilk
Frosting:
6 tablespoons butter, softened
3 cups confectioners' sugar
3/4 teaspoon vanilla extract
3-4 tablespoons half & half
Directions
1. In a small bowl, combine the ginger, cinnamon, allspice and pepper; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
3. Fill paper-lined muffin cups two-thirds full.
Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frosting:
In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough half & half to reach desired consistency.
Pipe frosting over cupcakes and decorate as desired.
