Perfectly spiced chai cupcakes topped with a vanilla chai buttercream frosting. These cupcakes are warming, super simple to make and delicious making them the perfect autumnal bake.
These cupcakes really couldn’t be simpler to make. They start with a basic cupcake base with chai spiced flavourings added. When making these I use a premade chai spice mix, which is a mix of cardamom, cinnamon, cloves and ginger. This is quite readily available from supermarkets, but if you don’t have access to this then you can make your own simply by mixing the spices together. Alternatively, you can use the contents of a chai spice teabag. I normally use a teaspoon of mix, this creates quite a warming flavour, but feel free to add more or less, depending on your preference.
To make these even simpler, I used the all-in-one method. For this, you just add all the ingredients together in a bowl and mix until everything is combined. I tend to leave the spice out and add that separately at the end. This way it’s easier to adjust the spice level. When everything is well combined, place in the prepared cases and cook for roughly 20 minutes and a nice golden brown.
chai
To top these off I made a vanilla chai spiced buttercream frosting. This uses my basic buttercream frosting recipe, with added chai spice mix. Again, you can completely customise the spice level and add as much or as little as you like. When adding vanilla, I would always recommend using paste over extract. As extract is a liquid it can change the consistency of the icing and make it too runny, whereas paste helps to keep the texture the same.
This does create an icing that is thick enough to pipe. If choosing this, add to a piping bag with your desired nozzle and pipe on top of each cake. I have chosen to ‘smudge’ the icing on top. To do this, place a tablespoon of icing on each cake and using a palette knife or butter knife, ‘smear’ the icing on the cake.
These deliciously warming cupcake are the perfect autumnal treat. Paired with your favourite hot drink, these make the perfect afternoon treat!
Best eaten fresh on the same day as making, but any leftovers should be stored in an airtight container for 2-3 days.
Ingredients
- CAKE:
- 115 g / 4 oz Self Raising Flour
- 115 g / 4 oz Margarine
- 85 g / 3 oz Caster Sugar
- 2 Medium Eggs
- 1 Tablespoon Milk
- 1/2 Teaspoon Vanilla Bean Paste
- 1 Teaspoon Chai Spice Mix
- ICING:
- 90 g / 3 oz Unsalted Butter, at room temperature
- 170 g / 6 oz Icing Sugar
- 1/2 Teaspoon Vanilla Paste
- 1/2 Teaspoon Chai Spice Mix
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Place the margarine, sugar, eggs, self-raising flour and milk into a bowl and using an electric mixer beat together until fully combined.
- Mix in the chai spice mix and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool. Whilst waiting, start to make the icing.
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth.
- Add the vanilla paste and chai spice and blend until fully combined and the icing can hold it's own shape.
- Once the cakes are cooled, you can start to ice them. You can either pipe the icing on top of the cake, or place a tablespoon of icing on each cake and use a butter knife or palette knife to 'smear' the icing on each cake.
Notes
These are best eaten straight away, but any leftovers can be stored in an airtight container in a cool dry place for up to 2 days.
Looking for more baking ideas? Have a look in the recipe section:
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!