Tuesday, May 08, 2007


Preheat oven to 350 degrees.
Place 12 baking cups in a muffin pan.


2 cups of self-rising flour
1/4 tsp baking powder
pinch of salt
1 tbsp chai tea powder
1/4 (1/2 stick) sweet butter, softened
3/4 cup packed light brown sugar
2 egg whites
2/3 buttermilk
1 tsp vanilla
1/2 cup white chocolate chips

1. In a medium bowl, mix the flour, baking powder, salt and chai powder.
2. In a seperate bowl, beat the butter and sugar until smooth.
3. Add the egg whites slowly, beating well.
4. Slowly add the flour mixture, and finally the buttermilk and vanilla.
5. Add white chocolate chips. Mix until combined.
6. Spoon batter into baking cups and bake for 20 minutes.
7. Remove cupcakes to cool.


1 cup cream cheese, softened
1 1/2 cups confectioner's sugar, sifted
1 tbsp lemon juice
1 tsp vanilla

1. Mix the cream cheese and confectioner's sugar together and beat until soft and light.
2. Add the lemon juice and vanilla, beating until smooth.
3. Frost the cupcakes
4. ENJOY!!!

*Store in an airtight container for up to three days, or freeze up to three months
*Recipe from "500 CUPCAKES" by Fergal Connolly

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2 comment(s):

I just read your cupcake blog and it is mouthwatering! I'm going to try these this week, I hope they are as good as they look!!!

(I re-posted because the first one came up empty)

By Anonymous Anonymous, at May 13, 2007 7:31 PM  

so cute and yummy looking :)!

By Blogger Pretty. Good. Food., at September 15, 2010 1:44 PM  

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