If you haven't guessed, May 4th is Star Wars Day. Admittedly, I am not a big Star Wars fan but I couldn't pass up the chance to make cupcakes with pictures of Yoda on them. I was going to try to actually create Yoda on each cupcake but I didn't prepare well enough & didn't have anything to make his ears out of.
For next year I am already brainstorming ways to do Princess Leia using Oreos as her buns. Yes.....
Ok... so I didn't know what flavor they would have eaten in Star Wars... so I decided to make a simpel Chai Spice cupcake with Cream Cheese Frosting. The original idea was to dye the frosting green, like Yoda. But then my sous chef found a container of green sugar and after much deliberating we decided to change course and just use the colored sugar instead.
Then we decided that festive cup cake toppers were a must.
Happy Star Wars Day, everyone!
Chai Spice Mixture (adapted from Dessert First)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 1/2 teaspoons ground cardamon
Combine the spices together in a small bowl.
Chai Cupcakes (adapted from Dessert First)
Makes about 36 mini cupcakes
- 1 1/2 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons chai spice mixture
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 1 egg plus 2 egg whites
- 1/2 cup milk
Preheat oven to 350 degrees F. Line a mini muffin tin with cupcake liners.
Sift the flour, baking powder, and salt together into a medium bowl. Stir in the chai spice mixture.
Cream the butter and sugar together with mixer on medium speed until soft and creamy.
Add in egg and egg whites, one at a time, beating thoroughly after each addition to combine before adding the next.
Add in the flour mixture and milk mixture in three alternating additions, starting and ending with the flour mixture. Beat just to combine each addition before adding the next.
Using an ice cream scoop or a spoon, fill each cupcake liner about 3/4 full with batter. Bake in oven for 13 to 15 minutes, rotating the pan halfway through, until a toothpick inserted in the cupcakes comes out clean.
Let cupcakes cool in tin on a wire rack until cool before decorating.
Note: These cupcakes are super light & airy. It is best not to over-fill the cups or you could end up breaking the cupcake top if over-handled once it comes out of the oven.
- 8 oz block cream cheese, room temperature
- 3/4 cup powdered sugar
- (Optional: 1/2 tsp vanilla)
Beat cream cheese with mixer on medium until smooth – about 1-2 minutes. Add in powdered sugar. Beat until completely mixed. Mix in vanilla, if desired.
Cheers to the cook!
(and Happy Birthday, Mom!!)