Chai Spice Cupcakes
Fluffy chai flavours with vanilla in these light cupcakes. Easy to make and ice with easy vanilla buttercream.
Ingredients
Chai Spice Mix
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cardamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- pinch of black pepper
Cupcake batter
- 220 grams plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 140 full cream milk
- 30 mls cream
- 2 tsp vanilla extract
- 115 grams unsalted butter, softened
- 225 grams caster sugar
- 2 eggs
Instructions
- Preheat oven to 170°C/ 150°C fan forced, and line cupcake trays with cupcake papers.
- In a bowl add the plain flour, chai spice mix, salt, and baking powder into a bowl and stir with a whisk to combine.
- In a small jug, combine the milk, cream and vanilla.
- In a large mixing bowl, add the butter and sugar and beat using an electric beater until light and fluffy, for about 2-3 minutes.
- Add the eggs one at a time making sure they are well incorporated.
- Add 1/3 of the flour mixture at a time with half the milk and beat on low until combined. Continue to do this with the second 1/3 of the flour with the last half of the milk, beating until just combined. Add the final portion of flour, beat for 5 seconds, then using a rubber spatula, mix until all the ingredients are combined.
- Fill each cupcake paper 3/4 full and bake for approximately 20 minutes, or until the tops of the cupcakes bounce back when pressed.
- Allow cooling in the pans for a few minutes before transferring them to a cooling rack to cool completely. Ice with an easy buttercream or just sprinkle over icining sugar.
