Description
Indulge in the warm, spiced flavors of these delightful Chai Latte Cupcakes. Infused with aromatic chai tea and a blend of fragrant spices, these moist cupcakes are topped with a creamy, spiced buttercream frosting that perfectly complements the rich chai essence. Perfect for tea time or special occasions, these cupcakes bring a cozy twist to a classic treat.
Ingredients
Chai Tea Infused Milk
- 150 ml Milk (whole or semi-skimmed)
- 4 Chai tea bags
Cupcakes
- 135 g Butter or baking spread (softened, unsalted)
- 135 g Light brown soft sugar
- 2 Eggs (large)
- 1 tsp Vanilla extract
- 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
- 90 ml Chai tea infused milk
Buttercream Icing
- 200 g Butter (softened, unsalted)
- 400 g Icing sugar
- 1/4 tsp Cinnamon
- 1/8 tsp Ground cardamom
- 1/8 tsp Ground cloves
- 2 1/2 tbsp Chai tea infused milk
- 1/2 tbsp Demerara sugar
- A generous pinch of cinnamon (approx 1/16 tsp)
Instructions
- Infuse the milk: Warm the milk until hot but not boiling, then remove from heat. Add the chai tea bags and allow to steep for 10-15 minutes. Before removing the bags, squeeze out as much liquid as possible to maximize flavor.
- Prepare the oven and tins: Preheat your oven to 160°C Fan/180°C conventional/350°F/Gas Mark 4. Line a 12-hole cupcake tin with cupcake cases.
- Mix butter and sugar: In a mixing bowl, use an electric mixer to cream together the softened butter and light brown sugar until smooth and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time along with the vanilla extract, ensuring a well combined batter.
- Combine dry ingredients: Whisk together the self-raising flour, bicarbonate of soda, cinnamon, ground ginger, ground cloves, ground cardamom, and nutmeg in a separate bowl.
- Incorporate dry ingredients and milk: Gently fold the dry ingredients into the wet mixture, then mix in 90 ml of the chai tea infused milk until just combined.
- Bake the cupcakes: Divide the batter evenly among the cupcake cases and bake in the preheated oven for 20-25 minutes, or until golden on top and a skewer inserted into the center comes out clean. Remove and cool completely on a wire rack.
- Prepare the buttercream: Using an electric whisk, beat the softened butter, icing sugar, cinnamon, ground cloves, ground cardamom, and 2 1/2 tablespoons of the chai tea infused milk together until smooth and creamy. Adjust the consistency by adding a bit more milk if the frosting is too stiff.
- Decorate the cupcakes: Pipe or spread the buttercream onto each cooled cupcake. Garnish the tops with a pinch of cinnamon and demerara sugar for added texture and flavor.
- Storage: Store the cupcakes in an airtight container in a cool place. Consume any leftovers within 3 days to ensure freshness.
Notes
- Ensure the milk is hot but not boiling when infusing tea to prevent bitterness.
- Using an electric mixer for creaming butter and sugar produces a lighter batter and smoother buttercream.
- Chai spices can be adjusted to taste depending on preference for warmth and intensity.
- Leftover chai tea infused milk can be refrigerated and used within a couple of days for beverages or recipes.
- These cupcakes freeze well—wrap individually and freeze for up to one month. Thaw at room temperature before icing.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
