Sunday, 15 January 2017

Chai Cupcakes with Spiced Buttercream


You may remember me mentioning back in late November that myself and my boyfriend were due to be moving into our first very own house before Christmas. Well, it got delayed so we spent in Christmas in our flat with a pile of boxes in the next room containing half of our belongings that we had already packed in preparation. To be fair, it was a lovely Christmas as the company and the food were amazing, which is all I needed. I am very excited however that the move is now finally going ahead in two weeks time! I'm not sure how often I'll be able to blog before and after the move as it will be a very busy time, but I'll certainly do my best. Hopefully these deliciously spiced cupcakes will keep you going for now!


I started by warming up 150ml milk (I used almond milk), I took it off the heat and poured it into a mug. I added 4 chai spiced tea bags to it and left them to brew for around 10 minutes. Before removing them I squeezed them out as much as I could.


I poured the milk into a mixing bowl and added 2 eggs and whisked them in.


In another mixing bowl I creamed together 100g golden caster sugar and 100g butter.


I poured in the milk and whisked it in. Then I added 250g self raising flour, 1 tsp bicarbonate of soda, 1/2 tsp cinnamon, 1/4 tsp ground cloves and 1/2 tsp mixed spice, and mixed it in.


I divided the mixture between 12 cupcake liners and baked them on 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until they were golden on top and a skewer came out clean. I let them cool completely on a wire rack.


I made the icing by mixing together 200g butter, 400g icing sugar, 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp mixed spice and 2 tbsp milk (I used almond milk).


I used a piping bag with a Jem 1E tip to ice the cupcakes with the buttercream.


These cupcakes are packed with flavour from both the buttercream and the sponge. They are dark, spicy and deliciously warming which is very much needed this time of year. Pair one with a hot drink and you've got a match made in heaven!


I am linking this recipe up with Recipe Of The Week hosted by A Mummy Too.



And with the Sunday Fitness & Food Link Up hosted by Ilka's Blog and Marathons & Motivation.


And with The No Waste Food Challenge hosted by Elizabeth's Kitchen Diary as I don't actually drink tea, and I bought the tea bags to make a Chai & Ginger Cake before christmas so I used more of them up in this recipe.


And with Cook Blog Share hosted this month by Hijacked By Twins.

Follow my blog with Bloglovin

print recipe

Chai Cupcakes with Spiced Buttercream - Makes twelve cupcakes

Ingredients

  • 100g Golden caster sugar
  • 300g Butter
  • 150ml + 2 tbsp Almond milk
  • 4 Chai spiced tea bags
  • 2 Eggs
  • 250g Self raising flour
  • 1 tsp Bicarbonate of soda
  • 1 tsp Cinnamon
  • 3/4 tsp Mixed spice
  • 1/2 tsp Ground cloves
  • 400g Icing sugar
Instructions
Warm up the 150ml of milk until it is hot but not boiling, take it off the heat and pour it into a mug. Add the chai spiced tea bags and leave to brew for 10 minutes. Before removing them, squeeze them out as much as possible.Pour the milk into a mixing bowl, add the eggs and whisk them in.In another mixing bowl cream together the golden caster sugar and 100g of the butter.Pour in the milk and egg mixture and whisk it in. Then add the self raising flour, bicarbonate of soda, 1/2 tsp of the cinnamon, 1/4 tsp of the ground cloves and 1/2 tsp of the mixed spice, and mix together.Divide the mixture between 12 cupcake liners in a muffin tin and bake them on 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until they are golden on top and a skewer inserted into the middle of a cupcake comes out clean. Let them cool completely on a wire rack.Make the icing by mixing together 200g of the butter, the icing sugar, 1/2 tsp of the cinnamon, 1/4 tsp of the ground cloves and 1/4 tsp of the mixed spice. Once it comes together add the 2 tbsp milk.Use a piping bag with a Jem 1E nozzle to pipe the buttercream onto the cupcakes, or if you don't have one smooth it on with a spoon.

12 comments:

  1. I love chai tea so would definitely love these little cupcakes! Thank you for sharing with #CookBlogShare x

    ReplyDelete
    Replies
    1. Thanks Kirsty! They are packed with chai flavour!

      Delete
  2. I haven't made cupcakes for ages and these chai ones sound so good! Hope all goes well with the move xxx

    ReplyDelete
    Replies
    1. Thanks Mandy! I think these would be great cupcakes to make if it's been a while :)

      Delete
  3. You know I have to admit that I've never tried chai tea! I'm going to have to rectify that! These look so scrummy Kat especially with the pretty swirl of spiced buttercream! Hope the move goes well.
    Angela x

    ReplyDelete
    Replies
    1. I don't even drink tea, but I love these cupcakes! Thanks Angela!

      Delete
  4. These are just my 'cup of tea' Kat - pardon the pun! Love chai in anything and these look gorgeous x

    ReplyDelete
  5. Your first very own house? How exciting!!! I hope the move goes well x
    Love the cupcakes. They sound delicious and your icing is so beautiful. Did you ice from the inside to the edge?

    ReplyDelete
    Replies
    1. Yes we bought our first house, it's very exciting! I did indeed ice from the inside from the edge, I'm really loving the technique at the moment :)

      Delete
  6. This is such a great idea! I'm terrible for buying all sorts of boxes of tea and then not drinking them (I like what I like and there's a lot of tea I don't like!). I need to try this recipe as it sounds lovely! Thank you for sharing with the No Waste Food Challenge, and good luck with your house move!

    ReplyDelete
    Replies
    1. Thanks Elizabeth! I do hope you try this recipe and I hope you enjoy them!

      Delete