Recipe: Cardamon Cupcakes with Chai Tea Frosting
Posted on 29th October 2014
With the clock's turned back and the nights well and truly drawing in, we thought it would be good to share a recipe for sheer comfort - cardamom cupcakes with masala chai frosting. Everybody adores cupcakes and the addition of cardamom and masala chai provides a unique variation on the classic cupcake which is perfect for those colder Autumnal nights when you just want to curl up on the sofa.
Cupcake ingredients - makes 12
- 110g butter, softened
- 110g caster sugar
- 2 eggs, lightly beaten
- 110g self-raising flour
- 2tbsp milk
- 1/2 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch of salt
- Tiny pinch of ground cloves
Masala Chai Buttercream ingredients:
- 140g butter, softened
- 280g icing sugar
- 1-2 tbsp milk
- 4 chai tea bags
To make the cupcakes:
- Preheat the oven to 180C and line a 12 hole muffin tin with paper case.
- Using a mixer, cream the butter and sugar until very pale.
- 3Add the eggs, flour and spices, a little at a time, mixing between each addition.
- Add the milk - the mixture should be a dropping consistency.
- Half fill each paper case with mixture.
- Bake for 10-15 minutes of until golden brown. Allow to cool on a cooling rack
Masala Chai Buttercream:
- Add the milk to a medium saucepan and bring to a simmer over low heat. After the milk has come to a simmer, remove the saucepan from the heat. Add the tea bags to the milk. Cover the pot to keep the milk warm. After the tea bags have steeped for about 5 or 6 minutes, gently squeeze the tea bags to extract all the liquid. Discard tea bags.
- In a separate bowl, beat the butter until soft. Add half the icing sugar and beat until smooth.
- Then add the remaining icing sugar with one tablespoon of the cold tea, adding more tea if necessary, until the mixture is smooth and creamy.
- Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.