VANILLA CHAI CUPCAKES

Yesterday was a cupcake kinda recipe testing day, the weather in Melbourne is starting to get a little chiller and the kitchen was calling. I have recently discovered the joys of Chai spices and I thought what better way to explore with them than to make a batch of Chai Cupcakes.

It was a busy day in the kitchen yesterday as I was getting dinner ready at the same time as creating this recipe. The best thing was having my 3 year old at my knee whilst making the cake batter, as he was desperate to get to the beater.

I used have used a spice mix that I have made myself, you could use chai tea or chai spice powder for this recipe, either would work really well.

They turned out a treat, not really happy with the consistency of the frosting, but that comes down to a little more milk. The next time I make them I can going to add some jam filling to the centre. If you are worried about the sweetness, these are a very light and not overly sweet cupcake, so you can have 2 if you are feeling indulgent.

Vanilla Chai Cupcakes

Makes 12

125g butter

1 cup castor sugar

1 teaspoon vanilla extract

2 eggs

1/2 quantity Chai Spice Mix (recipe below)

1 1/2 cups plain flour, sifted

1/2 cup buttermilk

Chai Spice Mix

1 1/2 teaspoons cardamom

1 1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Vanilla Chai Buttercream

125g butter

1 teaspoon vanilla extract

4 cups icing sugar

1/2 quantity of chai spice mix

4 tablespoons milk

Preheat oven to 170c

Cream together butter, sugar and vanilla until pale and fluffy.  Add one egg at a time and beat until pale.  The mix should start to look like ice cream. Add in the half quantity of chai spice mix and beat to combine.  Add the flour in 1/3 at a time alternatively with the buttermilk and beat until just combined.

Grease a 12 hole muffin tin and line with cupcake cases. Spoon mix into prepared cupcakes cases and bake for 15-20 minutes or until a cake tester comes out clean.

Leave to cool for around an hour.

To make the buttercream, beat the butter until it is light and fluffy.  Add in the vanilla, icing sugar and milk and the rest of the chai mix.  Slowly beat to combine, the mix for around 5 minutes or until the buttercream is light and fluffy.

Pipe onto the cooled cupcakes – any piping tip will do.

Enjoy

Image

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s