Chai Latte Cupcakes

Bahan-bahan (14 porsi)

• 2 and 1/2 teaspoons ground cinnamon
• 1 and 1/4 teaspoons ground ginger
• 1 and 1/4 teaspoons ground cardamom
• 1/2 teaspoon ground allspice
• 1 bag chai tea
• 1/2 cup (120ml) whole milk, at room temperature
• 1 and 3/4 cups (207g) cake flour* (spooned & leveled)
• 3 and 1/2 teaspoons chai spice mix (above)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature*
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) sour cream or plain yogurt, at room temperature
• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 5.5 – 6 cups (660-720g) confectioners’ sugar
• 2 teaspoons chai spice mix, divided
• 1/4 cup (60ml) heavy cream
• 2 teaspoons pure vanilla extract
• pinch of salt
• optional for garnish: cinnamon sticks + mix the remaining chai spice mix