This light and fluffy Chai Cupcake recipe uses Chai powder or a Chai tea bag in the batter and are topped with cinnamon sugar. Lovely warm from the oven with a cup of Chai to wash them down.
I adore a hot cup of Chai latte in the cold weather. The word Chai simply means spiced black tea. Often it’s a warming blend of black tea leaves, with cinnamon, cloves, ginger, cardamom and black pepper. Why not combine the spice and flavour into a cupcake? This light and fluffy Chai Cupcake recipe uses Chai powder or a Chai tea bag in the batter and are topped with cinnamon sugar. Lovely warm from the oven with a cup of Chai to wash them down.
Makes: 12 cupcakes Difficulty: Easy
12-hole muffin tray
35g Instant Chai tea powder (or brew a chai tea bag in 60ml of hot water)
3 Large Eggs, lightly beaten
225g Unsalted Butter, softened to room temperature
200g Caster Sugar
60ml Whole Milk
210g Self Raising Flour
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon Powder
1 teaspoon ground Nutmeg
50g Raw Sugar
2 tablespoons warm Water
25g Caster Sugar
1 teaspoon Cinnamon Powder
Preheat oven to 160 degrees Celsius (140 degrees fan-forced; 320F). Line a 12-hole muffin tray with patty cases. Set kitchen timer for 15 minutes.
In a small bowl add 60ml of hot water to the instant chai tea powder. Stir and let the mixture stand for 15 minutes. Strain, keeping the liquid, and set aside.
In the bowl of an electric mixer add the butter, sugar and vanilla extract. Beat with a paddle attachment on medium speed until light and fluffy. Beat in the eggs.
Stir in half of the milk and half of the flour. Add the cinnamon powder and nutmeg. Stir in the rest of the milk and flour with the chai tea liquid. Stir until the batter is light and creamy.
Spoon the batter into the patty cases until they are two-thirds full. Check the oven has reached the correct temperature. Place the muffin tray on the middle rack of the oven. Bake until the tops spring back when lightly touched and skewer inserted into the middle comes out clean. If not ready, add 5 minutes to the timer then check again. Total baking time is 15-20 minutes approximately.
Remove pan from the oven. Allow the muffins to cool in the tray for at least 10 minutes, then transfer to a wire rack to cool completely.
Make the topping. In a small bowl stir together the caster sugar and cinnamon powder. In another small bowl combine the raw sugar with the warm water and mix until the sugar has combined. Spoon the sugar syrup on top of each cool muffin and sprinkle with the cinnamon sugar.
- Muffins will keep in an airtight container at room temperature for up to 3 days.
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