Prep
30 minsBake
15 minsServes
12Difficulty
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!
Heat your oven to 170C and line a 12 hole cupcake tray with cupcake liners. Set aside.
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.
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
1
For the cupcakes
Unsalted butter, softened
Self raising flour
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Large eggs
Vanilla extract
Cinnamon powder
Ginger
Ground
Ground cardamom
All spice
For the frosting
Unsalted butter, softened
Fairtrade Tate & Lyle Icing Sugar
Vanilla extract
Milk
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It’s National Baking Week - the perfect time to whisk up something wonderful! Here are 5 top tips to help you bake like a pro:
1️⃣ Read the recipe all the way through first - saving surprises mid-bake and helps everything run smoothly 📖
2️⃣ Room temperature ingredients = smoother batters 🧈
3️⃣ Don’t over mix - keep it light and fluffy! 🍰
4️⃣ Always preheat your oven for an even bake 🔥
5️⃣ Embrace the freeze - save those sweet leftovers for later ❄️
Ready, set, bake! 🧁💛
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Find the recipe via link in our bio.
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