Masala Chai has a very special place in most peoples’ hearts. The warming scent of ginger, cardamom, cinnamon is enough to get any tea lover perked up. These masala chai cupcakes turn an old, loved favourite into an indulgent treat! 
Makes 15 cupcakes

Ingredients

4 eggs
400g sugar
250g self raising flour
1 tsp baking powder
1 tsp baking soda
112g butter
225ml milk
3-4 Masala chai tea bags
Icing
750g butter, softened
1,200g icing sugar
1 tsp cinnamon
1 tsp vanilla paste
Crushed cardamom to decorate

Method

  • Heat the oven to 180˚C and line a cupcake tray with liners
  • In a small saucepan, heat the milk with the tea bags for 5 minutes and leave to cool
  • Break the eggs in the bowl and add the sugar. Mix using an electric whisk until thick and pale
  • Add the flour, baking soda, and baking powder and fold together until fully incorporated
  • Add the infused milk and mix well
  • Melt the butter and add to the mixture with a wooden spoon
  • Carefully divide the mixture evenly into the cupcake liners and bake in the oven for 20 minutes
  • For the icing, beat the butter until pale and fluffy
  • Add the icing sugar in 200g inclusions whilst mixing
  • Add the cinnamon and vanilla
  • When the cupcakes are completely cool, ice using a piping bag and sprinkle on the crushed cardamom

LEAVE A REPLY