Servings:

Makes 12

Level of difficulty:

Easy

Ingredients

Chai Cupcakes

140g self raising flour, sifted
130g caster sugar
130g unsalted butter, at room temperature
2 teaspoons chai spices
1/2 cup strong Darjeeling tea
2 eggs
2 teaspoons vanilla extract

Sweetened Condensed Milk Frosting

100g butter, softened
80mls sweetened condensed milk
1/3-1/2 cup icing sugar
1 teaspoon chai spices

Method

Chai Cupcakes

Preheat oven to 220C. Cream the butter until light, add sugar in equal amounts and beat until light and fluffy. Add the eggs, beating one at a time until smooth and combined. Fold the flour and chai spices into the butter mixture. Add the vanilla extract and slowly pour in the chai tea, folding until the batter is smooth.
Fill cupcake liners with the mixture until they are 2/3 fulls and bake for 10-15 minutes. Allow to cool before applying the frosting.

Sweetened Condensed Milk Frosting

Beat the butter until light. Add the condensed milk, then the sugar and beat until smooth. Stir through the chai spices. The frosting will be quite liquidy but will firm upon refrigeration.

Top each cupcake with the frosting and refrigerate overnight. Enjoy with a cup of your favourite tea.