Some people say cupcakes are passé, we @ the spice people disagree. Since the cupcake craze started more than 10 years ago, the little cakes have come a long way from the standard-variety school birthday treat we remember from childhood. This delicious version created on my market kitchen with the help of co host Emma dean is no exception and would make the perfect chai high tea for special occasions.
The chai infused milk and chai sprinkles used as the spice mix for the flour elevates this humble cup cake recipe to new heights. To really guild the lilly, we suggest you sprinkle the chai sprinkles on top of the honey cream frosting and serve with a freshly brewed cup of chai.
Spices used in this recipe
The People’s Chai
We believe great-tasting; healthy chai should be natural. There is no need for additives or sugar or anything else. Our spices are freshly cracked and use ayurvedic wisdom to create a brew overflowing with flavour. The mixture of chai herbs and spices gives a great aromatic taste and a warm flavour. It tastes great with any milk, and if you prefer it sweeter, simply add a little honey.
150g pack of The People’s Chai- Makes 15 cups in total.$12.95
Chai Sprinkles is a delicious chai spice blend to add the finishing touches to any chai latte. Our unique spice blend is sugar-free and complements the spices used in chai tea blends. With warming cinnamon, nutmeg and ginger plus a hint of cardamon and cocoa these sprinkles are a great addition to any pantry.
This delightful spice blends can be used in so many ways to increase that hint of sweetness without the addition of sugar or honey.$7.95
Preheat the oven to 350 degrees. Line cupcake tins with paper liners.
In a small pot, Add the peoples chai spices and bring the milk to a simmer over medium heat. Let steep for 5 minutes then let the milk cool completely.
In a bowl, whisk together the flours, baking powder and chai sprinkles . Set aside. With a mixer, beat together the butter and sugar until they are light and fluffy. Add the eggs one at a time until fully incorporated and scrape down the sides of the bowl. Add the flour mixture in three batches, alternating with the milk until you have a smooth batter. It may be necessary to scrape down the sides and bottom of the bowl to get all the ingredients fully mixed in.
Divide the batter evenly among the cupcake liners, filling them about 3/4 of the way. Bake, rotating the pan halfway through, for about 15 minutes. The cupcakes should be firm to the touch and golden grown and a toothpick inserted into the center of a cupcake should come out clean. Let cool completely on a baking rack before frosting.
Make the frosting while the cupcakes cool. In a bowl of a mixer, beat together all the ingredients (start on low so the powdered sugar doesn’t fly everywhere!). Once all the ingredients are mixed together and smooth, give the frosting a few more minutes on a medium high speed. It will get very fluffy. Frost the cupcakes as soon as they are ready. You can refrigerate the frosting if you need to, just be sure to bring it back to room temperature before trying to use it. A few minutes in the mixer again doesn’t hurt either when trying to bring it back to life after being in the fridge.
Serve the cupcakes with a swirl of frosting. To really gild the lily, you can sprinkle with our chai sprinkles