BC Living
Embark on Culinary Adventures: 5 Must-Try Solo Dining Experiences Around BC
You Gotta Try this in April 2024
English Muffins – From Scratch
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Travel Light, Travel Right: Minimalist Packing Tips for Solo Explorers
A Solo Traveller’s Guide to Cozy Accommodations
Local Getaway: Relax at a Hidden Cabin along Jordan River
Films and TV Series that Inspire Solo Travel
B.C. Adventures: Our picks for April
Cooking Classes
Sḵwálwen Botanicals – Changing the Face of Skincare
Culinary Fashion: What to wear on “Foodie Field Trips”
Freshen Up your Skincare this Spring with these 9 BC Based Skincare Products
The spiced milk in this cupcake recipe adds an unusal but delicious flavour
Spiced milk and ground almonds come together perfectly in this cupcake treat
I created this recipe one evening in an attempt to keep the cold and damp Vancouver weather at bay. I made my chai with black tea but you can omit the tea entirely and just go with the spiced milk by itself.
I also discovered that ground almonds are a delicious replacement for icing sugar in the buttercream icing. This substitution was more happenstance brilliance as I hadn’t realized I was out of icing sugar until mid-recipe and didn’t want to venture out to the store in the rain.
The recipe makes a dozen cupcakes.
Chai Tea Ingredients
Instructions
Cupcake Ingredients
Honey-Almond Buttercream Icing Ingredients