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Spiced Chai Cupcakes

  Rating 0.0

Prep

30 mins

Bake

15 mins

Serves

12

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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Instructions
Ingredients
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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

1

For the cupcakes

Butter

Unsalted butter, softened

175 g
Flour

Self raising flour

175 g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

175 g
Eggs

Large eggs

3
Vanilla

Vanilla extract

1/2 tsp
Cinnamon

Cinnamon powder

1 tsp
Ginger

Ginger

Ground

1/2 tsp

Ground cardamom

1/2 tsp
All-spice

All spice

1/8 tsp

For the frosting

Butter

Unsalted butter, softened

125 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

300 g
Vanilla

Vanilla extract

1/2 tsp
Milk

Milk

2 tbsp

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