the recipe to my
chocolate chai cupcakes
is in popular demand.
which leads me to my confession:
i use variations of box mixes allllll the time.
oh,
it's true and i'm ashamed!
let's face it . . .
1. i have no patience
2. the most fun is making the buttercream
3. i make a mess by just looking at all-purpose flour
4. i have no time because i'm salaried at a non-profit
{as you can see, i'm good at making excuses.}
now,
box mixes go against everything i hold dear to
nutrition and physical well-being,
so please understand,
I KNOW I'M A HYPOCRITE.
~~~
phew. now that the cat is outta the bag . . .
there's actually a lot you can do
to a boxed cake mix to
make it, well, not just a boxed cake mix.
rule #1-
only use duncan hines.
the other stuff is gross.
rule #2-
think of combining fun flavors.
chocolate and chai tea.
yellow cake and lemon.
you know?
rule #3-
add and replace.
e.g. experiment replacing the recipe's call for water
with equal measure of tea or juice . . .
or add zest to the batter.
all i did to make the chocolate chai batter
was find a box of chocolaty mix and replace
the water with brewed chai tea
{fyi- make it realllly strong. i steeped 10-12
bags of tea in 1 and 1/3 C water.}
rule #4-
don't skimp on the frosting.
it's not worth it to use the canned stuff.
just.say.no.
use a lot of fresh ingredients.
for the chai cupcakes,
i made a simple buttercream frosting with
almond extract
and then ground in a tooooon of cinnamon.
fresh cinnamon.
to die for.
rule #5-
make them pretty.
pretty papers, swirled frosting, sprinkles . . .
whatever you want.
dress them up like you do your face before a hot date.
~~~
so, now you know my secrets.
admittedly,
from-scratch is the way to go if you're really die-hard
{which i am, in my heart of hearts}.
but who has time for that?




































sooooo cool.
