Chai Cupcakes with Spiced Buttercream

Chai Cupcakes with Spiced Buttercream

You may remember me mentioning back in late November that myself and my boyfriend were due to be moving into our first very own house before Christmas. Well, it got delayed. So we spent in Christmas in our flat with a pile of boxes in the next room containing half of our belongings that we had already packed in preparation. To be fair, it was a lovely Christmas as the company and the food were amazing, which is all I needed. I am very excited however that the move is now finally going ahead in two weeks time! I’m not sure how often I’ll be able to blog before and after the move as it will be a very busy time, but I’ll certainly do my best. Hopefully these deliciously Chai Cupcakes with Spiced Buttercream will keep you going for now!

Jump straight to the recipe!

I started by warming up the milk, then I took it off the heat and poured it into a mug. I added the chai spiced tea bags to it and left them to brew for around 10 minutes. Before removing them I squeezed them out as much as I could.

I poured the milk into a mixing bowl and added the eggs and whisked them in.

In another mixing bowl I creamed together the golden caster sugar and butter.

I poured in the milk and whisked it in. Then I added self raising flour, bicarbonate of soda, cinnamon, ground cloves and mixed spice, and mixed it in.

I divided the mixture between 12 cupcake liners and baked them for 20-25 minutes until they were golden on top and a skewer came out clean. I let them cool completely on a wire rack.

To make the icing I mixed together butter, icing sugar, cinnamon, ground cloves, mixed spice and milk.

Chai Cupcakes with Spiced Buttercream

I used a piping bag with a Jem 1E tip to ice the cupcakes with the buttercream.

Chai Cupcakes with Spiced Buttercream

These Chai Cupcakes with Spiced Buttercream are packed with flavour from both the buttercream and the sponge. They are dark, spicy and deliciously warming which is very much needed this time of year. Pair one with a hot drink and you’ve got a match made in heaven!

    

I am linking this recipe up with Recipe Of The Week hosted by A Mummy Too, and with The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary as I don’t actually drink tea, and I bought the tea bags to make a Chai & Ginger Cake before Christmas so I used more of them up in this recipe. And with Cook Blog Share hosted this month by Hijacked By Twins.

Chai Cupcakes with Spiced Buttercream

Servings 12

Ingredients

For the cupcake sponge

  • 150 ml Milk Cow's or plant milk will both work
  • 4 Chai spiced tea bags
  • 2 Eggs large
  • 100 g Butter or baking spread
  • 100 g Golden caster sugar
  • 250 g Self raising flour
  • 1 tsp Bicarbonate of soda
  • 1/2 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Ground cloves

For the buttercream

  • 2 tbsp Milk Cow's or plant milk will both work
  • 400 g Icing sugar
  • 200 g Butter or baking spread
  • 1/2 tsp Cinnamon
  • 1/4 tsp Mixed spice
  • 1/4 tsp Ground cloves

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin/cupcake tin with cupcake cases

  2. To make the sponge, warm up the milk until it is hot but not boiling, take it off the heat and pour it into a mug. Add the chai spiced tea bags and leave to brew for 10 minutes. Before removing them, squeeze them out as much as possible

  3. Pour the milk into a mixing bowl, add the eggs and whisk them in

  4. In another mixing bowl cream together the golden caster sugar and butter

  5. Pour in the milk and egg mixture and whisk it in. Then add the self raising flour, bicarbonate of soda, cinnamon, ground cloves and mixed spice, and whisk together

  6. Divide the mixture the cupcake cases and bake for 20-25 minutes until they are golden on top and a skewer inserted into the middle of a cupcake comes out clean. Let them cool completely on a wire rack

  7. Make the icing by mixing together the butter, icing sugar, cinnamon, ground cloves and mixed spice. Once it comes together add the milk and mix until smooth

  8. Use a piping bag with a Jem 1E nozzle, or nozzle of your choice to pipe the buttercream onto the cupcakes, or if you don’t have one smooth it on with a spoon

  9. Keep in an airtight container in a cool place, and eat leftovers within 3 days

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Cupcake recipes by clicking here!

12 comments / Add your comment below

  1. You know I have to admit that I've never tried chai tea! I'm going to have to rectify that! These look so scrummy Kat especially with the pretty swirl of spiced buttercream! Hope the move goes well.
    Angela x

  2. This is such a great idea! I'm terrible for buying all sorts of boxes of tea and then not drinking them (I like what I like and there's a lot of tea I don't like!). I need to try this recipe as it sounds lovely! Thank you for sharing with the No Waste Food Challenge, and good luck with your house move!

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