Note: these were just testers. When it's time for the real deal, there will be a mountain of swirled buttercream atop these cakes. Fret not.
For the cupcake itself, I present to you: Alton Brown's Vanilla Chiffon Cupcakes
And for the very literal icing-on-the-cake: Smitten Kitchen's Swiss Buttercream
For the test batch, my additions were:
- almond extract
- 1/2 tsp of my own chai spice mix (cardamom seeds, fennel seeds, cloves, cinnamon, and black cardamom)
- ground almonds sprinkled on top along with my schmancy Williams Sonoma sprinkles
These babies are light as air, not too sweet, and taste like clouds of heaven in your mouth. I have found it, my holy grail of cupcake recipes. Amen.