Tetley Chai Cupcakes
Recipe for Tetley Chai Cupcakes by Priyanka Chanderdeo
Read more about Tetley and Priyanka Chanderdeo HERE
INGREDIENTS
Chai Cupcakes
-150ml (1/2 cup) whole milk
-2 Tetley Masala Chai tea bags
-120g (1/2 cup) unsalted butter, room temperature
-150g (3/4 cup) granulated sugar
-2 large eggs*, room temperature
-1 tsp vanilla extract
-160g (1 1/4 cups) cake flour, sifted
-1 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp salt
-1/2 tsp ground cinnamon
-1/4 tsp ground cardamom
-1/4 tsp ground ginger
-1/8 tsp ground cloves
Butter Icing with Chai Flavour
-200g (1 cup) unsalted butter, room temperature
-1/4 cup whole milk or cream
-1 tsp vanilla extract
-1/2 tsp ground cinnamon
-1/4 tsp ground cardamom
-1 Tetley Masala Chai tea bag (optional, for extra chai flavour)
METHOD
1. Heat the milk in a small saucepan over medium heat until it just begins to simmer. Remove from heat, add the Tetley tea bags, and steep for 10 minutes. Remove the tea bags, squeezing out any excess milk, and set aside to cool.
2. Preheat your oven to 180°C. Line a 12-cup muffin tin with cupcake liners.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs* one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the cake flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the chai-infused milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before icing.
8. If you want extra chai flavour in your icing, heat milk in a saucepan over medium heat. Add the Tetley tea bag and let it steep for 5-7 minutes. Remove the tea bag and let the milk cool back to room temperature. If skipping this step, use regular milk.
9. In a large mixing bowl, beat the butter until creamy and smooth.
10. Gradually add the icing sugar, one cup at a time, beating well after each addition. The mixture will become thick and fluffy.
11. Add the chai milk or cream, one teaspoon at a time, until you reach the desired consistency. Add the vanilla extract, cinnamon, and cardamom. Beat on high speed until the icing is light and fluffy, about 2-3 minutes.
12. Pipe the chai butter icing over the cooled cupcakes. Decorate however you wish. You can add sliced pistachios, almonds, or even edible Diwali designs.
* Egg-free alternatives
For those who are fasting or don’t eat eggs, here are some simple substitutes that you can use in place of eggs to enjoy these Diwali recipes, without compromising on taste or texture:
· Mashed Banana: Replace one egg with ¼ cup of mashed banana for moisture and binding.
· Apple Sauce: Replace one egg with ¼ cup of unsweetened apple sauce to keep your baked goods moist and soft (this can be homemade or store-bought).
· Double Cream/Greek Yoghurt: Replace one egg with ¼ cup of double cream or Greek yoghurt for a rich and creamy texture.
