
Prep
30 minsBake
15 minsServes
12Difficulty
Medium
About
These Spiced Chai cupcakes have the best combination of all the warm autumnal ingredients, like cinnamon, cardamom and ginger. Enjoy alongside a cup of tea of coffee for the perfect elevenses!

Heat your oven to 170C and line a 12 hole cupcake tray with cupcake liners. Set aside.
In the bowl of an electric mixer mix the butter and sugar together until light and creamy, around 3-5 minutes. Add the eggs one at a time scraping the bowl down between each addition.
Add half the flour and mix until just combined, add the vanilla extract followed by the remaining flour and the spices. Mix until everything is just combined.
Ingredients – 9 items
1
For the cupcakes

Unsalted butter, softened

Self raising flour

Tate & Lyle Fairtrade Pure Cane Caster Sugar

Large eggs

Vanilla extract

Cinnamon powder

Ginger
Ground

Ground cardamom

All spice
For the frosting

Unsalted butter, softened

Fairtrade Tate & Lyle Icing Sugar

Vanilla extract

Milk
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