Chai Latte Cupcakes
Chai tea infused cupcakes with warming spices, topped with spiced buttercream
Servings 12
Calories 454kcal
Ingredients
For the chai tea infused milk
- 150 ml Milk whole or semi-skimmed
- 4 Chai tea bags
For the cupcake sponge
- 90 ml Chai tea infused milk
- 135 g Butter or baking spread softened, unsalted
- 135 g Light brown soft sugar
- 2 Eggs large
- 1 tsp Vanilla extract
- 200 g Self raising flour
- ¼ tsp Bicarbonate of soda
- ½ tsp Cinnamon
- ¼ tsp Ground ginger
- ¼ tsp Ground cloves
- ¼ tsp Ground cardamom
- ¼ tsp Ground nutmeg
For the buttercream
- 2 ½ tbsp Chai tea infused milk
- 200 g Butter softened, unsalted
- 400 g Icing sugar
- ¼ tsp Cinnamon
- ⅛ tsp Ground cardamom
- ⅛ tsp Ground cloves
For the cinnamon sugar
- ½ tbsp Demerara sugar
- A generous pinch of cinnamon (approx 1/16 tsp)
Instructions
- To make the chai tea infused milk, warm up the milk until it is hot but not boiling, take it off the heat and add the chai spiced tea bags. Leave to brew for 10-15 minutes. Before removing them, squeeze them out as much as possible
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a 12 hole cupcake tin with cupcake cases
- In a mixing bowl mix together the butter and sugar, ideally using an electric mixer, until smooth
- Add the eggs and vanila extract, and whisk them in
- Add the self raising flour, bicarbonate of soda, cinnamon, cloves, ginger, cardamom and nutmeg, and whisk together gently
- Then mix in 90ml of the infused milk
- Divide the mixture the cupcake cases and bake for 20-25 minutes until they are golden on top and a thin 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, cardamom and tea infused milk. For best results use an electric whisk. If the buttercream is too stiff you can add a little more milk
- Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle. Or spread on with a spoon
- Store in an airtight container in a cool place, and eat leftovers within 3 days
Video
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I really recommend using light brown soft sugar if you can, as it gives the cupcakes a lovely caramel flavour. But if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.
- I used unsalted butter for the buttercream, for the cupcakes I used a baking spread (I like Stork).
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 454kcal | Carbohydrates: 58g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 243mg | Potassium: 68mg | Fiber: 1g | Sugar: 45g | Vitamin A: 758IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
