Are you all on detox or a good, old-fashioned diet this January? I’m not. I believe in everything in moderation, and enjoy small sweets year round. If you are, no judgement here – just save this recipe for later, when you are ready to hop on the butter and sugar bandwagon again!
These mini cupcakes are definitely small and sweet, both in appearance and taste! I love any kind of spiced cakes, especially in the fall and winter, and this is a new variety. Since this fall, I have also fallen in love with Chai Lattes – there are a few cafés here in town that make them especially well. And so I was inspired to make my own spin on Chai Lattes – with Chai Latte Cupcakes. I find this recipe well balanced, with a hint of black tea and just the right amount of spices. You can use a ready made chai mix if you have, but I mixed my own here. Also, experiment with the amount of spices you use, maybe you like it more or less spiced than I do….
I brought these to a meeting, and they disappeared very quickly – apparently it was difficult to eat only one 😉. But then again, they are so small and cute, that it’s ok 👍
I made half of them with a light buttercream frosting and left half of them au naturel, with just a dusting of powdered sugar. Decide for yourself what you prefer, but in this household we are big on frosting 😋
Recipe Chai Latte Cupcakes
Ingredients Chai Mix
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon chili powder
Miks all ingredients well together and place in a clean jar, ready to use.
- 2 Chai Tea Bags
- 130ml / 0.5 cups milk
- 100 g / 7 tablespoons softened butter
- 160 g / ¾ cup plus 1 tablespoon light brown sugar
- 2 large eggs
- 150 g / 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons chai spice mix
- 3 small tablespoons plain yoghurt
Heat the milk and let the teabags steep for about 10 minutes, you’ll want a really strong tea in order to bring out the chai tea taste in the finished cupcakes.
In a bowl, mix together the flour, baking powder, baking soda and the spices.
In another bowl, cream the butter and the sugar until light and fluffy. I always use my stand mixer with the paddle attachment to do this, but it it possible to do it with a big bowl, a wooden spoon and a bit of elbow grease.
Add one egg at a time and mix well after each addition. Alternate between adding the flour, the yoghurt and the tea-milk, mix well in between. Make sure to begin and end with flour and mix well. The cupcake batter with be very thin, so I always fill it into a pitcher or measuring jug for a mess-free filling of the cupcake-tins.
Prepare the muffin/cupcake-tins with paper liners – I always get around 30 mini cupcakes or 12-15 regular sized cupcakes with this recipe.
Preheat the oven to 200° C / 390° F
Fill the batter into the muffin/cupcake liners and bake for about 15-20 minutes (mini) or 20-25 minutes (regular). I always use a cake tester to see if they are done. Let the cupcakes cool for a couple of minutes in the tins first, then on a wire rack.
Serve them with a dusting of powdered sugar or make a light buttercream frosting. As I mentioned, at our house we are partial to frosting, so that’s the way we go.
Recipe Buttercream Frosting
As always with frosting, I start with some butter, add a bit of this and a bit of that and taste my way to the right mix and consistency, so please to the same! The below measurements are for guidance only but should be roughly right.
- 50 g / ¼ cup butter, softened
- a couple of drops of vanilla extract
- approx. 150g / 1 cup powdered sugar
- ½ – 1 teaspoon chai spice mix
- heavy cream until desired consistency
Start by creaming the butter until light and fluffy, then add the vanilla extract, powdered sugar and the chai spice mix. Mix on medium high to blend well, then reduce speed to low and add heavy cream one splash at a time. Turn the mixer on high for a couple of minutes to fluff/whip the frosting. Make sure to taste and add spices or vanilla to your own liking. Fill the frosting into a piping bag and pipe small or big rounds of frosting onto your cupcakes.