Chai cupcakes

Chai cupcakes

Starting with a chai-infused milk, these cupcakes have a beautifully tender crumb and are richly spiced with cinnamon, cloves, cardamom and black tea.

Chai cupcakes

Love a bite-sized bake? Check out more delicious cupcake recipes.

  • Serves icon Makes 12
  • Time icon Prep time 45 min. Cook time 25 min

Starting with a chai-infused milk, these cupcakes have a beautifully tender crumb and are richly spiced with cinnamon, cloves, cardamom and black tea.

Love a bite-sized bake? Check out more delicious cupcake recipes.

Nutrition: per serving

Calories
443kcals
Fat
27g (9.1g saturated)
Protein
3.4g
Carbohydrates
46g (35g sugars)
Fibre
0.6g
Salt
0.3g

Before you start

Make ahead These will keep in an airtight container for up to 5 days, and the flavour will develop over time so they’re actually best to eat the day after you’ve made them.

Before you start

Make ahead These will keep in an airtight container for up to 5 days, and the flavour will develop over time so they’re actually best to eat the day after you’ve made them.

Ingredients

  • 180g self-raising flour
  • 180g golden caster sugar
  • ¼ tsp fine sea salt
  • 180ml sunflower oil
  • 2 medium free-range eggs

For the chai milk

  • 1 cinnamon stick
  • 5 cloves
  • 4 cardamom pods
  • 4 peppercorns
  • 2 tea bags or 2 tbsp loose-leaf black tea
  • 250ml whole milk

For the chai custard buttercream

  • 150g unsalted butter, at room temperature
  • 230g icing sugar
  • ¼ tsp ground cloves
  • ½ tsp ground cinnamon
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Method

  1. Lightly crush the spices in a pestle and mortar. Put all the ingredients for the chai milk in a saucepan and put over a medium-low heat. Cook gently for 5 mins, stirring regularly, until the milk is a rich beige colour and smells spiced. Remove from the heat, cover with a lid and leave to infuse for 10 minutes. Strain through a sieve into a jug to remove the spices.
  2. Heat the oven to 180°C/160°C fan/gas 4 and line a 12-hole cupcake with paper cases. In a large mixing bowl, combine the flour, sugar and salt. In a jug, whisk the oil and eggs until combined, then mix into the dry ingredients, followed by 200ml milk.
  3. Divide the batter among the cupcake cases and bake for 22-25 minutes, until a skewer inserted into the centre comes out with only a few damp crumbs. Leave to cool on a wire rack.
  4. Once the cakes have cooled, put the soft butter in a bowl and use an electric mixer to beat until light and fluffy. Sift over the icing sugar and beat to combine well. Add any remaining infused milk 1 tsp at a time, until the buttercream is a soft dropping consistency then stir in the spices. Spread or pipe the buttercream onto the cupcakes.

Nutrition

Nutrition: per serving
Calories
443kcals
Fat
27g (9.1g saturated)
Protein
3.4g
Carbohydrates
46g (35g sugars)
Fibre
0.6g
Salt
0.3g

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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