Armed with my new mixer...I am invincible.
No really, the mixer is phenomenal. It's like the instrument to a set of baking super powers I never knew existed, and now that I do I'm kicking myself for waiting so long. Seriously, it's like becoming a baking superhero.
It's the batmobile of baking utensils. 
With that in mind, I was ready to try anything - and I was definitely ready to try something new. I'd been asked a couple of weeks back to make chocolate cupcakes, and this seemed to be a great week to try them; however, I needed a bit more kick than that. I found exactly what I was looking for on chockylit's blog Cupcake Bakeshop, one of my most-favorite-of-all-times cupcake blogs. This is a woman who is not afraid of her ingrediants, and armed with my mixer I was suddenly eager to jump into the fray.
I was so sorry to see that her blog is now closed. On her last entry she spoke about going new places (she has had a child, and is a career woman to boot), so I couldn't help but understand - yet selfishly, I wish she had continued! :) So this recipe seemed to be an even better choice, a tipping of the cap to chockylit.
What I found was a recipe for Chocolate Chai Spice Cupcakes that looked wicked good. The recipe also called for eight eggs. Eight Eggs! However, I was not worried - I have a mixer after all!
So I jumped to it, and I must say they were pretty darn delicious. I was surprised that the batter rose as much as it did (it had a bit of a dome) and they were a nice texture - but I am still searching for the perfect chocolate cake recipe - one that is more a bit more moist. That is my only complaint.
As for the icing, chockylit tried a chai buttercream, but I was in the mood for something with a bit more punch....so I invented my own! I must say, the icing is a real winner. I will definitely use it again. I've thought about what it would taste like on a vanilla chai cupcake, which I think is worth looking in to. Finally, the raspberries (my afterthought decoration) were the perfect pairing - adding a little sharp sweet to the cupcake. My co workers loved them, a few actually said it was their favourite one yet!
However, when I brought the cupcakes to work, one of my more carb-conscious co workers took to nipping the raspberries without the cupcake...which soon lead to an angry note taped to my desk outlining proper raspberry-cupcake etiquette!
For the chai spice, chockylit gives a great recipe for do-it-yourself; however I am really committed to the chai masala spice I hunted at the Toronto International Food Show made by Arvinda's,
a company that makes authentic masala spices for gourmet Indian cuisine. Personally, I'm so much in love I cannot imagine using any other chai spice (plus cardamom is a pain in neck to grind)So, anyway, check out the recipe on chockylit's site, and the to-die-for icing is below!
Chocolate Chai Spice Cream Cheese Icing
try saying that five times fast - it's not a tongue twister, it's just fun
8 oz. softened cream cheese
1/2 c. (1 stick) softened unsalted butter
4 c. icing sugar
2 tsp. milk
2 tbsp. unsweetened cocoa powder
1/4 tsp. chai spice
- sift cocoa, chai spice, and icing sugar together (or dump it all together and use a wire whisk for 20 seconds to break up chunks, and blend together)
- beat cream cheese and butter until fluffy
- add icing sugar mixture one cup at a time for the first two cups
- add milk
- add last two cups of icing sugar mix
- pipe with large, round tip; top with raspberries!
Again, eyeball your icing. Icing consistency changes a lot, especially as the days get hotter you may find you need more icing sugar to get a good consistency. This icing is rich and creamy!
May the mixer be with you.
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