Chai Cupcakes

Chai Cupcakes

Ingredients

 Cupcakes:

• 150g butter, softened
• 1 1/2 cups sugar
  
• 2 eggs 
• 2 1/2 cups self raising flour 
• 1 1/2 cups milk
  
• 2 tsp Chaiwalla Spice Mix

Butter cream:

• 100g butter, softened 
• 1 1/2 cups Icing Sugar
• 1-2 Tbsp of the infused milk leftover from the cupcakes 

Method

Cupcakes:

1. Preheat oven to 190°C conventional or 170°C fan-forced.
2. In a saucepan add the Chaiwalla Spice Mix to the milk, bring to the boil, remove from the heat and let it cool.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time mixing well.
5. Sift in flour. 
6. Add 1 1/4 cups of the cool infused milk (leave 1/4 cup for the butter cream) and beat until smooth.
7. Spoon the mixture into cupcake cases, filling each one until they are about 2/3 full.
8. Bake for 20 minutes until golden or until they spring back when lightly pressed. Turn out onto a wire rack to cool while you prepare the icing.

Butter cream: 

1. Sift in icing sugar.
2. Add the chai infused milk until you have a light fluffy consistency.
3.  Spread or pipe icing over cupcakes.