Chai Latte Cupcakes-makes 2 dozen

2 ¾ cups all-purpose flour

1 t baking powder

½ t salt

½ t ground ginger

½ t cloves

½ t cardamom

¾ t cinnamon

1 cup (2 sticks) butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

2 t vanilla extract

½ vanilla bean or 1 t vanilla bean paste

In a small bowl, combine the flour, baking powder, salt & spices.  Set aside.  In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.  Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.  Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.  With a sharp knife halve vanilla bean lengthwise, then scrape the seeds directly into the batter mixture or add the vanilla bean paste, mixing to combine. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.  Bake for 20–25 minutes at 350, or until a cake tester comes out clean.  Cool before icing.

Chai Butter Cream Frosting—for 2 dozen cupcakes

¼ t ground ginger

¼ t cloves

¼ t cardamom

½ t cinnamon (plus a little more for dusting or cinnamon sticks for decoration)

1 cup (2 sticks) butter, softened

1 t vanilla extract

½ vanilla bean or 1 t vanilla bean paste

4-6 cups confectioner’s sugar

¼ to ½ cup milk—at room temperature or lukewarm (very important!)

Cream butter, then add vanilla, vanilla bean and combine.  Add 2 cups sugar and crank your mixer's speed up high, beating it in.  Slowly, drizzle ½ the milk in.  Add in the spices and beat until smooth. Add 2 more cups sugar and beat fluffy—then add more milk slowly.  Then add remaining sugar until it reaches a spreading consistency. You may not need all the milk or all the sugar, just keep adding until it's a good consistency.