Ingredients
Chai spice
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground cardamom
- 0.5 tsp ground nutmeg
- 0.5 tsp ground all spice
Cupcake mix
- 200 g unsalted butter/baking spread
- 200 g light brown soft sugar
- 4 medium eggs
- 150 g self raising flour
- 50 g cocoa powder
- 1 tsp vanilla extract
- 2 tsp chai spice mix (above)
Frosting
- 200 g unsalted butter (room temp)(not baking spread)
- 400 g icing sugar
- 2 tsp chai spice mix (above)
Instructions
- Preheat the oven to 180ºc/160ºc fan and prep 12 cases
- Mix together all the ingredients in a bowl and leave to the side.
- Beat the butter and sugar together until light and fluffy
- Add the eggs, flour, cocoa powder, vanilla and chai mix
- Mix together, as little as possible, until combined
- Split the mixture between the 12 cases and bake for 18-22 minutes. Leave to cool fully
- Beat the butter in a new bowl, on it's own, until smooth.
- Add the icing sugar and chai spice mix and mix again until combined
- Add 1-2tbsp of boiling water, if the frosting is too thick.
- Pipe onto the cupcakes and decorate with sprinkles if you wish
Notes
Tips & tricks
- You can add more or less chai spice to this bake depending on preference
- I use this cupcake baking tray
- I use a 2d closed star piping tip for the top
- These cupcakes will last for 3+ days once made at room temperature
- You can freeze the cupcakes for 3+ months
- I hope you love these as I much as I did, especially considering I thought I wouldn't like the flavours, it was DELICIOUS. Enjoy!