Chai Cupcakes with Vanilla Butter Cream

My favorite latte tea drink is chai. I have made it myself at home by mixing black tea, fresh ginger, cardemon, and other spices and brewing in milk but I felt I really needed to make these flavours in cake form. They turn out really good, but unfortunately I didn’t get a picture of them. 

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

Vanilla Butter Cream (half this recipe for cupcakes)

  • 1 cup butter (room temperature)
  • 6 -8 cups icing sugar
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract


Pre heat oven to 325

In a saucepan combine milk and tea, and gently heat over medium low heat for about 5 minutes, just before a boil. Remove and let tea cool in milk while you preparing the rest of the cake.

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.

The batter should be kind of runny. Ladle into muffin tins lined with cup cake liners and fill 2/3 full . Bake approximately 20 minutes, until they come clean with a cake tester. Let cool before icing.

For the frosting, cream butter with a mixer until smooth and creamy. With mixer on low, add in vanilla. Alternate adding the milk and sugar and add one cup of sugar at a time until you reach 6 cups. Frosting should be very creamy but should form peaks and not fall, if needed beat in additional sugar up to 8 cups. 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 layer cake you will need the full recipe.


3 thoughts on “Chai Cupcakes with Vanilla Butter Cream

  1. to the bets of my knowledge this would be the conversion…. hope this helps..


    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

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