Categories: baking, tried and tested

Ingredients

• chai latte cupcakes
• 200ml milk
• 4 chai teabaghs
• 80g unsalted butter, softened
• 140g caster sugar
• 100g dark brown sugar
• 90g self raising flour
• 150g plain flour
• 1 1/4 teaspoons baking powder
• 2 eggs
• honey icing
• 125g unsalted butter, softened
• 280g icing sugar, sifted
• 100mL milk
• 8g mild honey or more to taste
• ground cinnamon for sprinkling

Directions

1. Preheat the oven to 180 degrees C. Line a tray of 12 cupcakes with paper cases.

2. Warm the milk and add the teabags. Leave to infuse for 20 minutes then strain. Discard the tea and spices and reserve the milk.

3. Cream the butter and sugars together until light and fluffy. Sift the flours and baking powder together and set aside. Whisk the eggs into the infused milk. Add the flours and milk mixture alternately to the creamed butter and sugar. Mix until well combined.

4. Fill the paper cases two-thirds full and bake for 15-20 minutes or until the cupcakes spring back when touched. Remove from the tray and leave the cupcakes to cool on a wire rack.

5. To make the icing, cream the butter until light and very fluffy. Add the icing sugar, milk and honey and continue to mix for another 5 minutes. Ice the cooled cupcakes and finish them with a light sprinkle of ground cinnamon. Best eaten the day they are made!

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