I love tea! I can’t start the day without a strong cup of English Breakfast, followed by an afternoon pick-me-up of Earl Grey and finishing the day with a cup of peppermint tea after dinner. When I feel like indulging I brew up a strong cup of chai tea with an array of spices including cinnamon, cloves and cardamom. I’ve been toying with the idea of experimenting with a chai cupcake for a while and thought this month’s theme of Tea at the Sweet Adventures Blog Hop would be the perfect opportunity to create it.
Quite a few recipes involved using the store-bought “Chai Mix” that I find overly sweet and fake tasting. I decided to make my own blend of spices to add to the batter and finished the cupcake off with cream cheese icing and a sprinkle of cinnamon. Delicious!
- 230g butter, softened
- 1¾ cups sugar
- 4 large eggs, room temperature
- 1 cup milk, room temperature
- 1 tsp vanilla extract
- 1½ cups self-raising flour
- 1¼ cups all-purpose flour
- 2 tsp cinnamon
- 2 tsp ginger
- 2 tsp cardamom
- ½ tsp cloves
- ½ tsp nutmeg
- 4-5 cups sifted icing sugar
- 100g butter at room temperature
- 250g cream cheese at room temperature
- Cinnamon to decorate
- Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
- Cream the butter with an electric mixer until smooth in a large bowl.
- Gradually add the sugar and beat for 3 minutes until fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift the 2 flours and chai mixture into a separate bowl.
- Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
- Fill cupcake liners about ¾ full with mixture and bake for 15 minutes until lightly golden brown.
- Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
- Cream the butter and icing sugar together until well mixed.
- Add the cream cheese in cubes slowly until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.
- Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes. Sprinkle with cinnamon.
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