Never thought I’d say this, but after all the baking recently the thought of another mouthful of sugary cupcake frosting made me feel a little ill 
Perfect time to try a very simple, classic unadorned cupcake. Being a Chai latte lover, I’ve been dying to make these Chai cupcakes as seen in Cupcake Creations. I think this is my new favourite tea-cake: light and fluffy with chai, cinnamon and nutmeg spice flavours coming through. Extra tasty fresh from the oven too 
This recipe makes 12 large muffins, or approximately 18 cupcakes.
CHAI CUPCAKES
YOU WILL NEED
1/4 cup instant Chai Mixture – this is an instant Chai powder available from supermarkets
3 Eggs
1 cup Unsalted Butter, softened
1 cup Caster Sugar
1/4 cup Milk
1 1/2 cup Self Raising Flour
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1 teaspoon Nutmeg
Topping:
1/4 cup Raw Sugar
Cinnamon Sugar (just mix a little caster sugar with cinnamon)
12 star anises
DIRECTIONS:
- Preheat the oven to 160c. Line a 12 cupcake pan with cupcake papers.
- In a small bowl, add 1/4 cup hot water to the spiced tea mixture, stand for 15 minutes, strain and set aside.
- In a medium-sized bowl, lightly beat the eggs. Add butter, sugar and vanilla extract, then mix until light and fluffy.
- Add milk and sifted flour in two batches, and stir to combine. Add remaining ingredients. Beat with an electric mixer for 2 minutes, until light and creamy. Add chai tea to mix and stir through.
- Divide the mixture evenly between the cupcake papers. Bake for approximately 30-35 minutes if making large muffins, or 18-20 minutes for smaller cakes, until risen and firm to touch. Allow to cool for a few minutes and then transfter to a wire rack. Allow to cool fully before icing.
- Meanwhile, combine the raw sugar, and 2 tablespoons warm water in a small bowl, mix with a wooden spoon, spoon onto cupcakes and sprinkle with cinnamon sugar. Decorate each cupcake with a single star anise.
