Chai cupcake with Vanilla butter cream

makes 12 reg or 24 mini

oven at 350f for reg and 325f for mini

1 cup unbleached white flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp ground cardamon

1/4 tsp ground allspice

pinch of sea salt

1 Chai spice tea bag

3/4 cup raw granulated sugar

1/4 cup unsalted butter at room temp

2 egg whites

1/2 tsp vanilla

2/3 cup buttermilk (you can make your own buttermilk, 1 cup of milk add 1 tsp of apple cider vinegar wait 3 min and you'll see the milk thickening)

In a bowl, mix together flour, baking powder, baking soda, cardamon, all spice, salt and content of tea bag.

In a large bowl, using an electric or stand alone mixer beat together sugar and butter until well combined.

Add egg whites, one at a time, beating well after each addition .Mix in vanilla. Alternately beat in flour mixture and buttermilk, making three additions of  flour mixture and two of buttermilk until smooth.

Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 min for regular and 10 to 15 min for minis.Let cool, then frost.

Buttercream frosting

3 cups icing sugar

1 cup unsalted butter at room temperature

pinch of sea salt

1 tsp vanilla

In a small bowl using an electric or standalone mixer on low speed beat together all the ingredients until smooth

*The are also very yummy with cream cheese icing