Posted by christeenaI use an extended cake mix exclusively (except for pumpkin spice) for all my cakes and came up with this Chai Spice after doing some experimenting. I pair it up with Cinnamon Buttercream. Hope you like it!
- 1 box DH Classic White Cake mix 1 cup AP flour 1/2 cup sugar 1 teaspoon each of ground Cinnamon, Cloves, and Ginger 1 1/2 teaspoon ground Cardamom 1 teaspoon baking powder 3/4 teaspoon white popcorn salt (found in the popcorn aisle) 4 egg whites 2 tablespoons canola oil 1 cup sour cream 1 teaspoon pure vanilla 1 1/2 cup water steeped with 3 black chai tea bags to end up with 1 1/3 cup
Sift together the cake mix with all of the dry ingredients. Place all of the wet ingredients into a KA mixing bowl and mix on low until blended. Add your dry ingredients and mix on low until just blended. Turn mixer speed up one level and beat for 2 minutes. Makes about 3 dozen cupcakes or (2) 8/9" rounds, (1) 10" round or square, a 9x13 or a 10x15 layer. I always bake at 325 degrees so the cupcakes will take about 20-25 minutes. This recipe is great with Cinnamon buttercream!