Chai Cupcakes With Chai Buttercream

Homemade Chai Cupcakes with Chai Buttercream

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This recipe is completely homemade, but is surprisingly very easy. It does require a good amount of different ingredients, but they can easily be found at your local grocery store. I hadn’t ever made homemade cupcakes, and this was very easy for me to recreate.
Ingredients:

Vanilla Chai Cupcakes

  •  3 sticks unsalted butter, room temperature
  • 2 cups sugar
  • 5 large eggs, room temperature
  • 1 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk

Chai Spice Mix

  • 3 teaspoon ground cardamom (optional! I did not use this, and they still taste delicious!)
  • 3 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
Directions:
Combine the chai spice mix ingredients in a small bowl, and set aside. Preheat oven to 325 degrees.

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Line cupcake tin with paper liners, and lightly spray with cooking spray. In a large bowl cream together the butter, and sugar until very light and fluffy.

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Add the eggs one at a time, beating after each egg added. Add the vanilla extract and mix.

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In separate large bowl combine the flour, baking powder, baking soda, salt, and half of the chai spice mix.
Slowly add the dry ingredients and buttermilk to the batter. Mix until just combined.
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Fill muffin liners 2/3 full, and bake for 24 minutes.

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Cool completely and frost with Chai Buttercream!

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Ingredients:

Chai Spiced Buttercream
  • 4 sticks unsalted butter, room temperature (Truth: I left my butter in the microwave too long trying to soften it and it was more melted butter, It made the buttercream so! soft and delicious)
  • Pinch of kosher salt
  • 2 1/2 teaspoon vanilla extract
  • 1/2 batch of chai spice mix
  • 5 cups powdered sugar
Directions:
Beat butter, salt, and vanilla until light and fluffy. Add the chai spice mix until combined. Add the powdered sugar, one cup at a time, beating after each cup added. Beat until light and fluffy.

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I hope you all enjoy this delicious cupcake recipe!
Live Blissfully!
xo,
Lauren


Shrimp Piccata Recipe

shrimp picatta

Ingredients

  • 1/2 pound of uncooked angel hair pasta
  • 2 shallots, finely chopped (I made it without cause I forgot them)
  • 2 garlic cloves
  • 2 tablespoons of olive oil
  • 1 pound of uncooked large shrimp, peeled, and deveined
  • 1 teaspoon dried oregano
  • 1/8 of a teaspoon of salt
  • 1 cup of chicken broth
  • 1 cup of white wine
  • 4 teaspoons of corn starch
  • 1/3 of a cup of lemon juice ( i used fresh squeezed lemons)
  • 1/4 of a cup of capers, drained
  • 3 tablespoons of minced fresh parsley

Directions

1. Cook pasta according to package directions (around 6 minutes for angel hair pasta)
2. While pasta is cooking, in a large skillet sautee garlic (and shallots) in oil for one minute on low heat.
3. Add the shrimp, oregano, and salt, cook and stir on medium heat until shrimp turn pink.
4. In small bowl combine the broth, wine, and corn starch, gradually stir into pan.
5. Bring to a boil, cook and stir for two minutes or until thickened. remove from heat.
6. Drain Pasta.
7. Add the pasta lemon juice, capers, and parsley to the skillet, toss to coat.

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 Finished Product :). This piccata is so yummy! I always have made chicken piccata, and have never tried shrimp piccata, but wanted to make something different. I’m glad I switched it up because the shrimp added some extra saltiness to the dish that I loved.

On a side note! how cute is this house??

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On my morning walk I passed by this house and fell in love with it! It’s on the road that Chris and I live on now, but I haven’t really noticed it until this morning. It’s for sale, and is so cute inside, new granite counter tops, and all stainless steel appliances, and even has a cute little closed in porch off the back of the house oh and has four bedrooms! that tiny little house has four whole cute bedrooms in it!…Ok i need to stop talking about it/ being obsessed with it because buying a house is not in my near future haha…Hey a girl can dream right??

I Hope you’re all having a wonderful start to your week!

Live Blissfully!
xo,
Lauren


Mango Fruit Smoothie

This morning started with an early workout! I made my way to the gym at around 8 am to do a circuit workout, and loved every minute of it. It’s usually so hard for me to wake up in the morning but for some reason I sprang right out of bed. I love how a morning workout sets me up for a great day, and wakes me up. I was craving something sweet after to I opted for a fruit smoothie!

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My shoes are kind of hard to see in this picture but I am in love with them! If you’re looking for new sneakers for running, or outdoor activities the Nike Free’s are great!. They’re really light, and airy. Mine are a few years old, but the new ones look even better, and have great patterns and colors!

I was starving when I got home from the gym and started my breakfast off with a smoothie, and finished it off with some scrambled eggs! Heres the recipe for my favorite morning smoothie.

Mango fruit Smoothie

Ingredients:

  • Chobani Mango Yogurt
  •  1/4 cup Silk Almond Milk
  • A handful of Strawberries
  • A handful of Raspberries
  •  1 cup Frozen Fruit Salad Delight

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Directions:

1. Combine the yogurt, almond milk, strawberries, raspberries, and frozen fruit.
2. Blend
3.Serve

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Live Blissfully!
xo,
Lauren


Lemon Mint Pasta Salad

My morning yesterday started out with some cooking! I woke up and was motivated to cook up the pasta salad recipe that one of my coworkers had given me, and was amazed when it came out so well! I usually tend to over cook pasta but it ended up being just right!

So heres the recipe!

Lemon Mint Pasta Salad

Ingredients:
1 1/2 cups orzo pasta
1 whole cucumber
1/2 red onion
1 tbls mint
1 whole lemon
salt and pepper
* 1 tomato can be added (I just dislike tomatoes)Directions:

  • cook pasta for 8-10 minutes or until soft
  • chop cucumber, onion, and tomato (if desired)
  • mince the mint
  • combine vegetables and mint in large bowl
  • drain cooked pasta let cool
  • once pasta is cooled add pasta to large bowl
  • add olive oil to pasta
  • squeeze lemon onto pasta
  • add salt and pepper to taste

Makes about four generous servings or 8 small servings

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By the way how awesome is the contrast between the turquoise bowl, and my marble counter tops?

I never took a picture of the pasta after it was all thrown together because my phone died, but basically just throw in the cooked and cooled pasta, tomato if desired mint, olive oil, and lemon, and toss until combined!

 

xo,
Lauren


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