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