2eggs(room temperature and whites/yolks separated)
2ouncesof white chocolate(melted)
½cupgreek vanilla flavoured yogurt
2teaspoonschai flavoured baking spice
For the Buttercream:
1cupunsalted butter(room temperature)
To make the Cupcakes:
Preheat oven to 350º F and and line muffin tin with liners.
Sift flour, baking powder and salt together onto a piece of parchment paper.
In a bowl cream butter and sugar.
Beat in egg yolks.
Add melted chocolate, vanilla, and chai spice and mix well.
To this butter mixture add the yogurt and flour alternately (⅓ of the flour, ½ of the yogurt, ½ of the remaining flour, the rest of the yogurt, followed by the rest of the flour).
In a bowl beat the egg whites until stiff.
Fold into the batter.
Fill muffin cups just over ½ way (this batter rises similar to an angel food cake).
Bake for 20-23 minutes, until cake tester comes out clean.
Remove from oven, let cool slightly, then remove from muffin tin and place on cooling rack.
To make the Buttercream:
In a bowl cream the butter and salt until smooth and light.
Add the icing sugar a cup at a time until well blended.
Add the cream a tablespoon at a time, until you reach your desired buttercream consistency.
Add the cinnamon and combine well into the buttercream.
Place buttercream into a piping bag, using a decorating tip of your choice.
Pipe buttercream onto cooled cupcakes.
Sprinkle with decorating sugar (if desired).
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