It’s my favorite tea drink…needed to make these in cake form.
Chai Cupcakes
1 cup of butter
1/2 cup of veggie oil
1 1/2 cups white sugar
2 free-range eggs
2 teaspoons pure vanilla extract
1/2 tsp of each cinnamon and cardamon
1/4 tsp each ground ginger and allspice
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk
2 good quality chai tea bags or equivalent loose tea
Pre heat oven to 325
In a saucepan combine milk and tea and gently heat over med low heat for about 5 minutes, just before a boil. Remove and let tea cool in milk while you are mixing other ingredients.
In a large bowl beat butter, oil and sugar until smooth. Add eggs, spices and vanilla and combine well.
In a smaller bowl combine baking soda flour and salt.
Add flour mix to the wet mix 1/3 at a time alternating with warm milk until all combined and smooth.
Mix should be kind of runny so ladle into muffin tins lined with cup cake liners 2/3 full . Bake approximately 20 minutes, until they come clean with a cake tester and don’t give to touch. Let Cool before Icing.
Vanilla Butter Cream
1 cup butter (room temperature)
6 (to 8, if needed)cups icing sugar
1/2 cup milk
1 teaspoon pure vanilla extract
Cream butter with a mixer until smooth and creamy. With mixer on low, slowly add 6 cups of sugar, milk and vanilla until blended well. Only add the extra 2 cups if needed. The recipe yields a large amount of icing I would cut it in half if you are making these cupcakes, but if you are making a 2 tiered cake you will need the full recipe.
Hi
dont suppose you’d know the metric measurements for this?
to the bets of my knowledge this would be the conversion…. hope this helps..
Cupcakes
454g butter
125 ml vegetable oil
375 ml white sugar
2 free-range eggs
10 ml pure vanilla extract
2.5 ml tsp of each cinnamon and cardamon
1.25 ml of each ground ginger and allspice
12.5 ml baking powder
1.25 ml salt
625 ml flour
312.5 ml milk
Butter Cream
454g butter (room temperature)
1.5kg- 2 kg icing sugar
125ml milk
5 ml pure vanilla extract