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.
I used a piping bag with a Jem 1E tip to ice the cupcakes with the 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|
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Chai Cupcakes with Spiced Buttercream
Chai spiced sponge and buttercream
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
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
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