Ingredients
Scale
- 150 ml milk (whole or semi-skimmed)
- 4 chai tea bags
- 135 g unsalted butter (softened)
- 135 g light brown soft sugar
- 2 large eggs
- 200 g self-raising flour
- 1/4 tsp bicarbonate of soda
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 2 1/2 tbsp chai tea infused milk for icing
- 400 g icing sugar
- 1/4 tsp cinnamon for icing
- 1/8 tsp ground cardamom for icing
- 1/8 tsp ground cloves for icing
- 1/2 tbsp demerara sugar
- A generous pinch of cinnamon (approx 1/16 tsp)
Instructions
- Prepare the chai tea infused milk by heating milk and steeping the chai tea bags for 10-15 minutes.
- Preheat your oven to 160°C (320°F) and line a cupcake tin with cases.
- In a mixing bowl, cream together softened butter and light brown sugar until smooth.
- Add eggs and vanilla extract; whisk until combined.
- Gently fold in dry ingredients (flour, bicarbonate of soda, and spices).
- Mix in the chai tea infused milk until smooth.
- Divide the batter into cupcake cases and bake for 20-25 minutes until golden.
- For icing, beat softened butter with icing sugar and spices; add remaining chai infused milk as needed.
- Once cooled, decorate the cupcakes with the spiced buttercream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 230
- Sugar: 22g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg