Spiced Chai Cupcakes

Name: Spiced Chai Cupcakes
Yield: 12
Ingredients: 175 g Unsalted butter, softened; 175 g Self raising flour; 175 g Tate & Lyle Fairtrade Pure Cane Caster Sugar; 3 Large eggs; 1/2 tsp Vanilla extract; 1 tsp Cinnamon powder; 1/2 tsp Ginger; 1/2 tsp Ground cardamom; 1/8 tsp All spice; 125 g Unsalted butter, softened; 300 g Fairtrade Tate & Lyle Icing Sugar; 1/2 tsp Vanilla extract; 2 tbsp Milk

Rating 0.0

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Prep

30 mins

Bake

15 mins

Serves

Difficulty

Medium

About

These Spiced Chai cupcakes have the best combination of all the warm autumnal ingredients, like cinnamon, cardamom and ginger. Enjoy alongside a cup of tea of coffee for the perfect elevenses!

made using

Golden Caster

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Medium Coffee Break Cakes And Cupcakes Birthday 12

Instructions

Ingredients

Reviews

Step 1

Heat your oven to 170C and line a 12 hole cupcake tray with cupcake liners. Set aside.

Step 2

In the bowl of an electric mixer mix the butter and sugar together until light and creamy, around 3-5 minutes. Add the eggs one at a time scraping the bowl down between each addition.

Step 3

Add half the flour and mix until just combined, add the vanilla extract followed by the remaining flour and the spices. Mix until everything is just combined.

Ingredients – 9 items

Serving

For the cupcakes

Unsalted butter, softened

175 g

Self raising flour

175 g

Tate & Lyle Fairtrade Pure Cane Caster Sugar

175 g

Large eggs

Vanilla extract

1/2 tsp

Cinnamon powder

1 tsp

Ginger

Ground

1/2 tsp

Ground cardamom

1/2 tsp

All spice

1/8 tsp

For the frosting

Unsalted butter, softened

125 g

Fairtrade Tate & Lyle Icing Sugar

300 g

Vanilla extract

1/2 tsp

Milk

2 tbsp

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Part of Trusted by the Best, promoting chosen Tate & Lyle customer bakeries.�#advert | T&Cs in bio

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