Ingredients

RawSpiceBar’s Rose & Chai Spice Mix

3/4 cup unsalted butter

1 cup sugar

2 cups confectioners sugar

1/4 block cream cheese

1 egg

1 tsp vanilla extract

1/2 cups flour

1 1/2 tsp baking powder

1 1/2 cups milk

Chocolate chips (in the middle are optional, but delicious!)

Preparation

  1. Preheat oven to 400°F.
  2. In a large bowl, cream 1/2 cup butter and sugar until fluffy. Beat in egg and 1/2 tsp vanilla extract.
  3. In a small pot, add milk and turn heat to medium low. Add 1/2 of RawSpiceBar’s Rose & Chai spices and stir frequently, about 5 minutes. Let cool and combine with butter and sugar bowl. 4. In a separate bowl, combine flour, baking powder and salt. Gradually add combined dry ingredients to large bowl. Stir until combined.
  4. Line a 12-muffin tin with cupcake foils and fill cups two-thirds full. (If you’re adding chocolate use semi-sweet baking chips or squares and place in the middle of the cupcake). Bake at 350° for 20-25 minutes or until cooked through. Let cool for 10 minutes.
  5. For icing, beat 4 tbsp butter and cream cheese in a large bowl. Add 2 cups confectioners’ sugar, 1/2 tsp vanilla and remaining RawSpiceBar’s Rose & Chai Spices until smooth. Pipe frosting over cooled cupcakes.