You Matter & Chai Spiced Lattes

The 7th annual Ithaca cupcake baking contest happened last weekend, Oct.15th, for real & in person, just like it was during those good pre-pandemic times. The contest is being organized by the Sophie’s Fund, the organization that supports mental health and suicide prevention initiatives in Ithaca community, with special focus on suicide prevention & mental health in young people. 

Suicide is a tricky thing.There is never going to be too much thought, or effort to prevent it, never ever too much. We will never understand it fully, no one will. But we should never stop trying: to understand, and help, whichever ways we think might be helpful.

At Saturday’s event it was heartwarming for me to see that there are so many wonderful people out there, who are willing and ready to help, and possibly know the ways that might help better. They are making this world a better place for us to live in, so that we all would be willing to live.    

This year I’ve entered the contest with two entries: one was my personal, and the second entry was on behalf of Ithaca Suicide and Crisis Prevention Services, the 988 helpline that answers the phone calls at the toughest moments of our lives. 

My cupcakes did not win the grand prize, but they both got recognized with honorable mentions, and I am absolutely honored and thrilled by that. 

Thank you Sophie Fund, it was such a blast! Looking forward to next year’s contest. 

<3

Ausra

<3

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Chai Spiced Latte Cupcakes 

Recipe source: Sallys Baking Addiction

Spice Mix:  

2 ½ teaspoons ground cinnamon 

1 ¼ teaspoons ground ginger 

1 ¼ teaspoons ground cardamom 

½ teaspoon ground allspice  

Mix all ingredients, set aside. 

Cupcakes:  

2 bags chai tea 

½ cup (120 ml) milk 

1 ¾ cups (207 g) flour 

3 ½ teaspoons spice mix  

¾  teaspoon baking powder 

¼ teaspoon baking soda 

¼ teaspoon salt 

½ cup (115 g) butter, at room temperature 

1 cup (200 g) sugar

3 egg whites 

½ cup (120 g) sour cream 

Bring milk to a boil, pour over tea bags and steep for 20-30 minutes. 

Preheat the oven to 350°F (175°C). Line muffin pan with cupcake liners.  

Whisk flour, spice mix, the baking powder, baking soda, and salt together.  

Beat butter and sugar together until smooth, Add egg whites, mix until combined. Beat in sour cream. Add dry ingredients and  mix until just incorporated. Slowly pour and mix in the chai milk. Do not overmix. 

Spoon the batter into the liners, fill ⅔ full. Bake for 20-22 minutes. Remove from oven, let cool completely. 

Frosting:  

1 ½ cups (345 g) butter, at room temperature 

5 ½ - 6 cups (660-720 g) powdered sugar 

2 teaspoons spice mix 

¼ cup (60 ml) heavy cream 

pinch of salt 

Beat butter until creamy, add powdered sugar, heavy cream, spice mix and salt. Beat until uniform and thick enough to pipe or spread. Use right away, to frost the cooled cupcakes.

Chocolate cupcakes

Recipe source: Sallys Baking Addiction

Cupcakes:

¾ cup (94 g) flour 

¼ cup (41 g) cocoa powder

¾ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 eggs

½ cup (100 g) sugar

½ cup (100 g) brown sugar

⅓ cup (80 ml) vegetable oil

½ cup (120 ml) buttermilk 

Preheat the oven to 350°F (175°C). Line cupcake pan with cupcake liners. 

In a large bowl mix flour, cocoa powder, baking powder, baking soda, and In another bowl, whisk eggs, both sugars and oil. Add egg mixture to dry ingredients, in three batches, alternating with buttermilk. Fill cupcake liners halfway, bake for approximately 18-20 minutes. Remove from oven. Let cool completely. 

Filling: 

½ cup (15 g)freeze-dried strawberries

½ cup (115 g) butter, at room temperature

2 cups (240 g) powdered sugar

2 tablespoons heavy cream

Pinch salt

In a food processor pulse freeze-dried strawberries into powder. In a large bowl butter until creamy. Add powdered sugar, strawberry powder, salt and heavy cream, mix until smooth. Using a sharp knife, cut a circle hole in the center of cooled cupcake, fill with strawberry filling, cover with the cutout piece of cupcake. 

Frosting: 

½ cup heavy cream

4 oz (115 g) dark chocolate, choppped

Place chocolate in a heatproof bowl. Heat cream until steamy, pour over chopped chocolate, wait 2-3 minutes, stir gently until all chocolate is melted. Let cool until firm. Frost the cupcakes.

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