Vanilla Chai Cupcakes

These Vanilla Chai cupcakes are sophisticated and classy, yet simple to make. Delicious, moist Chai tea sponge, topped with creamy vanilla buttercream.

Vanilla Chai Cupcake Recipe

Cook Time25 mins
Author: Sarah Sibley

Ingredients

  • 175 g Soft Butter Stork
  • 175 g Caster Sugar
  • 3 x Medium Eggs
  • 175 g Self-Raising Flour
  • 3 x Chai Tea Bags
  • 50 ml Boiling Water
  • 500 g Fondant Icing Sugar
  • 250 g Unsalted Butter softened
  • 5 ml Vanilla Extract

Instructions

  • Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  • Line a muffin tin with 12 large muffin sized cupcake cases.
  • Put the 3 tea bags in a cup, pour the boiling water over them and put to one side for 5mins.
  • Cream together the butter and sugar until pale and creamy.
  • Slowly add the beaten eggs.
  • Add the flour and mix thoroughly until smooth.
  • Squeeze the tea bags into the cup to extract the liquid and pour it into the batter.
  • Tear a hole in one of the tea bags and take out 2 big pinches of the tea and add it to the batter, before mixing thoroughly.
  • Carefully spoon the batter into the cases.
  • Bake for around 25 minutes or until the sponge springs back when pressed lightly.
  • Remove from the tin and leave to cool on a wire rack.
  • Mix together the icing sugar and the vanilla.
  • Then add the softened butter and mix together until creamy and lump free.
  • Once the cakes are cool pipe a swirl of frosting onto each cake.


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