Chai cupcakes

Spice the frosting with gentle flavours for these fragrant cupcakes with a difference
Chai cupcakes
  • Rating:
  • Serves: Makes approx 24
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the cupcakes

  • 250 g unsalted butter, soft
  • 250 g caster sugar
  • 4 eggs, room temperature
  • 250 g self-raising flour

For the frosting

  • 250 g unsalted butter, soft
  • 500 g icing sugar

For the chai flavouring

  • 100 ml milk
  • 2 assam or ceylon tea bags
  • 5 cardamom pods, crushed
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger

Tips and Suggestions

Instead of making the chai flavouring, cut corners by using 2 chai flavoured teabags which are available from most large supermarkets

Method

1. For the chai flavouring: in a saucepan, gently heat 100ml milk. Add the teabags with the cardamom, cinnamon, nutmeg and ginger and allow to simmer for 20 minutes, letting the spices infuse.

2. After 20 minutes, remove the teabags and strain the milk, leaving it to cool to room temperature.

3. For the cupcakes: preheat the oven to 180C/160C fan/gas 4. In a mixer, combine the butter and sugar. Once this is fluffy, add 4 eggs one by one.

4. Add half of the spicy milk to the mixture and blend well. Add the flour and once this has all mixed up, spoon into cupcake cases and bake for 18 minutes. Once they are firm but springy to the touch, remove from the oven and allow to cool.

5. For the frosting: in a bowl, combine the butter with the icing sugar and once this has mixed well and become fluffy, add the remaining half of the spicy milk.

6. Blend for 3 minutes and then either spoon onto the cooled sponges or pipe with a nozzle and piping bag. Finish with a sprinkle of cinnamon powder.


This recipe was provided by Crumbs! Couture

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