Description
Deliciously spiced cupcakes infused with the warm flavors of chai, perfect for any occasion.
Ingredients
- 150 ml Milk (whole or semi-skimmed)
- 4 Chai tea bags
- 90 ml Chai tea infused milk
- 135 g Butter (softened, unsalted)
- 135 g Light brown soft sugar
- 2 Eggs (large)
- 1 tsp Vanilla extract
- 200 g Self raising flour
- 1/4 tsp Bicarbonate of soda
- 1/2 tsp Cinnamon
- 1/4 tsp Ground ginger
- 1/4 tsp Ground cloves
- 1/4 tsp Ground cardamom
- 1/4 tsp Ground nutmeg
- 2 1/2 tbsp Chai tea infused milk
- 200 g Butter (softened, unsalted)
- 400 g Icing sugar
- 1/4 tsp Cinnamon
- 1/8 tsp Ground cardamom
- 1/8 tsp Ground cloves
- 1/2 tbsp Demerara sugar
- A generous pinch of cinnamon (approx 1/16 tsp)
Instructions
- To make the chai tea infused milk, warm the milk until it is hot but not boiling. Remove from heat and add chai tea bags. Brew for 10-15 minutes and squeeze out excess liquid.
- Preheat your oven to 160C Fan/180C/350F/Gas Mark 4. Line a 12-hole cupcake tin with cupcake cases.
- In a mixing bowl, mix the softened butter and light brown sugar until smooth.
- Add the eggs and vanilla extract, whisking until combined.
- Gently fold in the self-raising flour, bicarbonate of soda, cinnamon, cloves, ginger, cardamom, and nutmeg.
- Mix in 90 ml of the chai tea infused milk.
- Divide the mixture into the cupcake cases. Bake for 20-25 minutes or until a skewer inserted comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the icing, mix together softened butter, icing sugar, cinnamon, ground cloves, cardamom, and chai tea infused milk using an electric whisk. Adjust consistency with more milk if needed.
- Pipe or spread the buttercream onto each cooled cupcake.
- Store in an airtight container for up to 3 days.
Notes
Make sure your butter is softened to room temperature. Be careful not to overmix the batter for light cupcakes. Feel free to experiment with spices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American