Chai-Spice Cupcakes

Happy Thanksgiving! It's certainly a different celebration this year as we opt for smaller gatherings within our bubbles. I miss the hub and bub of big family dinners, but I'm grateful for the good food, good company, and good health of the people around me. Getting to enjoy fall flavours with family is such a blessing. For my contribution, I leaned into fall coziness with these chai-spice cupcakes. These cupcakes have warm and spicy undertones while the sweetness of the maple frosting adds a nice contrast. Adding some candied pecans on top adds a little extra crunch. Enjoy after a turkey dinner or anytime at all!

Recipe:

Ingredients:

Cupcakes:

• 1 cup almond milk (or coconut milk) - you'll only use 1/2 cup in the batter

• 4 chai tea bags

• 1 cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 1 ¾ cups all-purpose gluten free flour (I've used Bob's Red Mill and Cup4Cup with good results)

• ¼ cup arrowroot starch

• 1 ½ tsp cinnamon

• ¾ tsp ginger

• ¾ tsp cardamom

• ¼ tsp nutmeg

• 1/8 tsp cloves

• 2 tsp baking powder

• 1 tsp baking soda

Maple Buttercream Frosting:

• 1 cup butter, softened

• 3 cups icing sugar

• 1 tsp vanilla

• ¼ cup maple syrup

• pinch of salt

• 1/4 tsp cinnamon

• 1 tbsp almond milk (or coconut milk)

Candied Pecans:

• 1/2 cup chopped pecans

• 1/4 cup brown sugar

• 1 tbsp water

• pinch of salt

Directions - Cupcakes:

1. Preheat oven to 350 degrees F. Line 2 cupcake pans with cupcake liners (makes 24 cupcakes).

2. Pour almond (or coconut) milk into a sauce pan. Add 4 chai teabags and simmer over medium-low heat for 10 minutes.

3. Cream together butter and sugar, beating until mixture is light and fluffy.

4. Add eggs one at a time, mixing to combine between each addition. When well combined, add vanilla and mix.

5. In a separate bowl, mix together dry ingredients (gluten-free flour, arrowroot starch, cinnamon, ginger, cardamom, nutmeg, cloves, baking powder, and baking soda).

6. Add the dry ingredients into the wet ingredients in three additions, stirring gently between each addition. Add the chai almond milk mixture and stir to combine.

7. Divide the batter into the cupcake liners and bake for 16-18 minutes or until an inserted toothpick comes out cleanly.

8. Cool cupcakes completely prior to assembly.

9. Assemble the cupcakes by frosting the top of each one and sprinkling on candied pecans, if desired.

Directions - Frosting:

1. Using a hand mixer or a stand mixer with the whisk attachment, whip the softened butter until fluffy.

2. Gradually add in icing sugar in ½ cup increments.

3. Add vanilla and maple syrup and mix to combine.

Directions - Candied Pecans:

1. Add the brown sugar, water, and salt into a small skillet and cook over medium heat, stirring frequently, for 2-4 minutes until the mixture is bubbling vigorously.

2. Add the pecans and cook for another 1-2 minutes, stirring frequently, until most of the liquid has evaporated and the pecans are well glazed.

3. Remove the skillet from heat and spread the pecans in a single layer on a sheet of parchment paper. Allow to cool and break apart any clusters that have formed.