How to make Chai cupcakes

Fragrant chai cupcakes by Harpreet Baura are topped with gently spiced frosting for cupcakes with a difference.

Ingredients of Chai cupcakes:

For the cupcakes :

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

For the frosting :

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

For the chai flavouring :

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

How to make Chai cupcakes

How to make Chai cupcakes :

  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.
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