Chai Cupcakes

Chai Cupcakes

From 500 Cupcakes. Sorry the photo’s kinda fuzzy. I made flowers out of marshmallows because they looked sorta boring without them.

Ingredients – cupcakes:

• 225g/8oz self-raising flour
• 1/4 teaspoon baking powder
• 1 tablespoon chai tea powder (or substitute one teaspoon each of tea leaves, cinnamon, cardamom and ginger)
• 60g unsalted butter, softened
• 150g/5oz brown sugar
• 2 egg whites
• 150ml buttermilk*

Ingredients – icing:

• 200g/7oz cream cheese, softened
• 175g/6oz icing sugar, sieved
• 1 tablespoon lemon juice
• 1 teaspoon vanilla essence


• Preheat the oven to 175°C/350°F.
• In a small bowl, mix the flour, baking powder and chai powder.
• In a larger bowl, beat the butter and sugar until smooth.
• Slowly add the egg whites to the milk and butter, beating well. Do the same with the buttermilk.
• Slowly add the flour mixture and mix until combined.
• Spoon the batter into 12 baking cases in a muffin tin.
• Bake for 20 minutes.
• When cooked, remove tin from the oven and cool for five minutes before transferring to a cake rack.• To make the icing, mix the cream cheese and icing sugar together in a medium bowl and beat until soft and light. Add the lemon and vanilla, and beat until smooth. Spoon the icing over the cupcakes.

• Can be stored without icing in an airtight container for up to three days (or freeze for up to three months).

Buttermilk substitute:
• Buttermilk substitute is easily made at home. The equivalent of one cup of buttermilk is made from one cup of milk with one tablespoon of white vinegar or lemon juice, mixed together and left to stand for five minutes.

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