Chai cupcakes

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.