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    Chai Cupcakes with Spiced Buttercream

    15/01/2017 by thebakingexplorer 12 Comments

    Jump to Recipe Print Recipe

    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!

    Step by step...

    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!

    Recommended equipment & ingredients*

    Cupcake tin Electric hand mixer Piping bags
    Wilton 1M Piping nozzle Jem 1E Piping nozzle White cupcake cases
    Mixed spice Chai tea bags

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Chai Cupcakes with Spiced Buttercream

    Chai spiced sponge and buttercream
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 12
    Author: thebakingexplorer

    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
    • ½ tsp Cinnamon
    • ½ tsp Mixed spice
    • ¼ 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
    • ½ tsp Cinnamon
    • ¼ tsp Mixed spice
    • ¼ tsp Ground cloves

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin/cupcake tin with cupcake cases
    • 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
    • Pour the milk into a mixing bowl, add the eggs and whisk them in
    • In another mixing bowl cream together the golden caster sugar and butter
    • 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
    • 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
    • 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
    • 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
    • Keep in an airtight container in a cool place, and eat leftovers within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    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

    If you like this, check out more of my Cupcake recipes!

    Previous Post: « Raspberry & Coconut Tarts (Vegan)
    Next Post: 15 Healthy Chinese New Year Recipes »

    Reader Interactions

    Comments

    1. Kirsty Hijacked By Twins

      January 15, 2017 at 4:28 pm

      I love chai tea so would definitely love these little cupcakes! Thank you for sharing with #CookBlogShare x

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:00 pm

        Thanks Kirsty! They are packed with chai flavour!

        Reply
    2. Mandy Sneaky Veg

      January 15, 2017 at 8:42 pm

      I haven't made cupcakes for ages and these chai ones sound so good! Hope all goes well with the move xxx

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:04 pm

        Thanks Mandy! I think these would be great cupcakes to make if it's been a while 🙂

        Reply
    3. Angela Entwistle

      January 16, 2017 at 12:46 pm

      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

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:05 pm

        I don't even drink tea, but I love these cupcakes! Thanks Angela!

        Reply
    4. Stuart Vettese

      January 21, 2017 at 4:51 pm

      These are just my 'cup of tea' Kat - pardon the pun! Love chai in anything and these look gorgeous x

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:05 pm

        Haha, I love a good pun! Thanks Stuart!

        Reply
    5. Kate Glutenfreealchemist

      January 21, 2017 at 8:19 pm

      Your first very own house? How exciting!!! I hope the move goes well x
      Love the cupcakes. They sound delicious and your icing is so beautiful. Did you ice from the inside to the edge?

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:06 pm

        Yes we bought our first house, it's very exciting! I did indeed ice from the inside from the edge, I'm really loving the technique at the moment 🙂

        Reply
    6. Elizabeth

      February 01, 2017 at 7:10 am

      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!

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 10:07 pm

        Thanks Elizabeth! I do hope you try this recipe and I hope you enjoy them!

        Reply

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