Honey Chai Spiced Cupcakes

Honey Chai Spiced Cupcakes

A delicious chai spiced take on your average vanilla cupcake – light, fluffy and delicious!

Makes: 12 large cupcakes

Cooks in: 40 mins

Difficulty: Medium

Ingredients:

Cupcakes

1 ¾ cups (200g) plain flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup (50g) Henry Langdon Honey Chai

115g unsalted butter, softened

170g granulated sugar

3 large egg whites, at room temperature

2 teaspoons pure vanilla extract

3/4 cup milk, at room temperature


Chai Butter Icing

240g icing sugar

2 tsp Henry Langdon Honey Chai

120g unsalted butter, softened

2 tsp boiling water

½ tsp vanilla extract

Directions:

Preheat oven to 175°C. Line a 12-muffin pan with patty cases

Whisk the flour, Henry Langdon Honey Chai, baking powder, baking soda, and salt together and set aside.

Using a handheld or stand mixer, beat the butter and sugar together on high speed for 2 minutes, or until smooth and creamed. Scrape down the sides of the bowl and beat for an additional 30 seconds, or until there are no lumps

Beat in the egg whites on high speed for approximately 2 minutes until combined. Scrape down the sides of the bowl, add vanilla extract and beat for an additional 30 seconds, or until there are no lumps

Whilst beating on low speed, add the dry ingredients and mix until just incorporated. Then, whilst still beating on low speed, slowly add the milk being careful not to overmix. Batter should be slightly thick

Spoon the batter into patty cases, ensuring you only fill to 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the centre comes out clean. Allow the cupcakes to cool completely before icing.

To make the icing, beat butter on medium speed for 2 minutes, or until creamed. Add icing sugar, Henry Langdon Honey Chai, boiling water and vanilla extract. Start beating on low speed before gradually increasing to high speed once icing sugar has been incorporated

Ice cupcakes and sprinkle with remaining Henry Langdon Honey Chai

Cover and store in the fridge for up to 5 days