Chai Cupcakes
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Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
Chai Cupcakes
  • 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
Chai mix
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 2 tsp cardamom
  • ½ tsp cloves
  • ½ tsp nutmeg
Cream Cheese Icing
  • 4-5 cups sifted icing sugar
  • 100g butter at room temperature
  • 250g cream cheese at room temperature
  • Cinnamon to decorate
Instructions
Chai Cupcakes
  1. Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
  2. Cream the butter with an electric mixer until smooth in a large bowl.
  3. Gradually add the sugar and beat for 3 minutes until fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Sift the 2 flours and chai mixture into a separate bowl.
  6. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
  7. Fill cupcake liners about ¾ full with mixture and bake for 15 minutes until lightly golden brown.
  8. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Cream Cheese Icing
  1. Cream the butter and icing sugar together until well mixed.
  2. Add the cream cheese in cubes slowly until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.
  3. Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes. Sprinkle with cinnamon.
Recipe by Love Swah at https://loveswah.com/2012/05/inspired-by-tea-chai-cupcakes/