spiced cupcakes with a butter cream top and a sprinkle of cinnamon
I love a good chai latte. They are sweet and spicy, warm and milky. Perfect for a cold winters day. I have been thinking of making a chai latte cupcake for a while and my initial research found that a lot of the cupcake recipes out there called for store bought powder chai latte mix. I wasn’t prepared to buy the store variety when I could easily mix my own spices at home.
These chai latte cupcakes are topped with a butter cream. If you don’t want to include the butter cream they are also delicious with a sprinkle of sugar and mixed spices prior to baking. If you feel a little adventurous you can add some chocolate and black icing and make some zebra cupcakes (see below).
ingredients
for the cupcakes
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground vanilla beans
- 100g sugar
- 100g butter
- 2 eggs
- 250g flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 70g milk
- 10g vanilla essence
for the butter cream
- 100g butter
- 250g icing sugar
- 10g milk
directions
for the cupcakes
- Beat butter, sugar and spices (Thermomix 10 seconds, speed 5).
- Add eggs one at a time beating until mixed through (Thermomix set to speed 2 and allow to mix continuously while adding eggs one at a time. Increase speed to 4 for 5 seconds to ensure that all mixed through).
- Add flour, baking powder, baking soda, cream of tartar, milk and vanilla essence and mix until just combined (Thermomix 10 seconds, speed 5).
- Spoon mixture into muffin tins.
- Bake for 20 minutes at 150 degrees.
for the icing
- Beat all ingredients together speed 5 for 30 seconds.
Enjoy your chai latte cupcakes!
Check out our chocolate mud cupcake recipe here.
