Today I Got Totally Baked…

…and then I got completely frosted!

Yesterday was National Vanilla Cupcake Day, which got me thinking, what a dull and discriminatory day it was. I mean a day dedicated to the cupcake, a baked beholder of tasty gorgeousness? Yes, yes, yes! But there are so many delicious combinations you can use to flavour the sponge and then the creamy frosting, why stop at plain ole vanilla?

I now wanted to bake some cupcakes, of any flavour other than vanilla, to feed my rebellious streak. What tasty Autumnal flavours could I infuse into my cupcake creations? Something with apple? My Sticky Toffee Apple Cupcakes are delicious, but I’ve made them already. I instantly thought of my trusty, “old faithful” ingredient… pumpkin! But I fear I might turn into one if I make another pumpkin recipe!

I then glanced at my phone, which was eagerly displaying the new holiday cups and flavours at Starbucks. That’s it! I’ll turn my fave holiday drink into a cupcake! So now my decision was narrowed I eagerly scoured the menu. Eggnog, peppermint and gingerbread are way too festive for early November – yes, I’m a grinch!

I was then hit with a cruel twist of flavour fate… Pumpkin Spice Chai Tea Latte. Damn, damn and triple damn! Did I really say no more pumpkin???

I love, love, love the spicy flavours of Chai, there’s nothing like it to warm your cockles on a chilly day – it quite literally is a hug in a mug. Then to top it off, it’s got pumpkin too, game over! So that’s it, decision made, Pumpkin Chai Spice Cupcakes – well it’s a girls’ prerogative to change her mind, isn’t it?!

With todays cupcake dilemma solved, all I have to do now is attempt to make them look pretty, or at least edible, stick a candle in the top and wish my wonderful hubby a Happy Birthday ∼ I Love You Boo! ♥

First, you’ll need to preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners. In a large bowl, blend together the cake mix, pumpkin, eggs, oil, water and spices, until moistened.

Beat on medium speed for another 2 minutes.

Divide the mixture evenly between the cupcake liners until they are ¾ full. I always use this Cupcake Scoop as it prevents me from making a huge mess while trying to transfer the batter into the cups. It also ensures the batter is evenly distributed and the cupcakes are the same size, so there no more arguments over who gets the largest one – genius!

Bake them for approximately 30 minutes, or until an inserted toothpick comes out clean.

While the cupcakes are cooling, you can get to work on the Chai Frosting – yum!

Steep the chai tea bag in boiling water for 10 minutes. Meanwhile, beat together the butter and powdered sugar, adding the chai tea a little at a time,  until it becomes light and fluffy (about 3-4 minutes).

Once the cupcakes have completely cooled, do your best Mary Berry impression, frost with care and sprinkle with a little nutmeg for Pumpkin Chai Spice Perfection – bellissimo!

NOT JUST A FOOD BLOG, PLEASE VISIT US AT THE ARUGULA & ROCKET STORE