Chai spice cupcakes

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These cupcakes comes out light and fluffy and very aromatic with the chai spice mix used

Ingredients:

Chai spice mix:
  • 2 and 1/2 teaspoons ground cinnamon
  • 1 and 1/4 teaspoons ground ginger
  • 1 and 1/4 teaspoons ground cardamom
  • 1/2 teaspoon ground allspice
Cupcakes:
  • 1 bag chai tea
  • 1/2 cup (120ml) milk, at room temperature
  • 1 and 3/4 cups (200g) cake flour 
  • 3 and 1/2 teaspoons chai spice mix (above)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, at room temperature
  • 1 tablespoon vanilla essence
  • 1/2 cup (120g) plain yogurt (can use sour cream or buttermilk instead, at room temperature
Chai spice buttercream:
  • 170g  butter, softened to room temperature
  • 2 1/2 - 3 cups icing sugar
  • 1 tsp chai spice mix (above)
  • 2 tbsp (30ml) milk or heavy cream
  • 7.5ml vanilla essence
  • pinch of salt
  • optional for garnish: the remaining chai spice mix or grated chocolate

 Prepare chai spice mix: Mix all of the chai spices together. You’ll have 5 and 1/2 teaspoons to use between the cupcake batter, buttercream, and garnish.

 Steep the tea: Bring milk to a boil or heat in the microwave for 1-2 minutes. Pour over tea bag and steep for 20-30 minutes. This chai milk is the milk you’ll use in the cupcake batter. This can be done the day before and refrigerated overnight. Make sure the chai milk is room temperature before adding to the cupcake batter.

 Preheat the oven to 180C. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners – this recipe makes 14-15 cupcakes. Set aside. 

 Make the cupcakes: Whisk the cake flour, 3 and 1/2 teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside. 

 Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the yogurt (or sour cream/buttermilk if using) and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the chai milk *just* until combined. Do not overmix. Batter will be slightly thick and smell incredible!

Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow the cupcakes to cool completely before frosting.

Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 2 1/2 cups icing sugar, the milk/cream, 1 and 3/4 teaspoons chai spice mix, vanilla essence, and a pinch of salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add up to 1/2 cup more icing’ sugar if frosting is too thin or another TBSP of milk/cream if frosting is too thick. Add another pinch of salt if frosting is too sweet.

 Frost cooled cupcakes and serve. I sprinkled them with a mix of the remaining chai spice mix and grated chocolate .

 ***Make Ahead Instructions: An easy way to get a head start is to prepare the chai spice mix and steep the milk/tea 1 day ahead of time.

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