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.
- 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.