Hi all - when you read this I will hopefully be relaxing in the sunshine with a good book or walking along the beach in Byron Bay. I'm on my "baby moon" with hubby at the moment enjoying one last time away before bub is born in August.
However I couldn't leave you in the lurch with nothing to drool over for a tuesday. So I have decided to re-post one of my most popular recipes - Chai Cupcakes. These little babies are just delicious and the aroma when they're baking is tantalizing.
You can read my original post about them on my old blog called The Simply Teashop Blog.
Prep Time: 25 min
Cook Time: 15 -20 min
Keywords: bake dessert snack Baby Shower Christmas Thanksgiving birthday cupcake muffin
Ingredients (12 cupcakes)
- 5 Tbsp Butter
- ¼ Cup Castor Sugar
- ¼ Cup Honey
- 2 Eggs
- ¾ Cup Milk
- 1 ½ Tsp Vanilla Essence
- 2 Cups SR Flour
- ¼ Tsp Salt
- 1 Tsp Cinnamon, ground
- 1 Tsp Ginger, ground
- ¼ Tsp Cloves, ground
- 1 Tsp Cardamom, ground
- 125g Unsalted Butter, at room temperature
- 250g Icing Sugar
- 2 Tsp Hot Milk
- 3 Tbsp Honey
Preheat oven to 180 Degrees. Place cupcake papers in muffin tin and set aside.
Mix spices together in a small bowl and set aside.
In an electric mixer beat together butter, sugar and honey for 5- 10 min until light and fluffy.
Add eggs one at a time, vanilla and salt and mix until combined.
Add milk and sifted flour and add alternately into the bowl. Add spice mix and mix slowly until combined and smooth.
Spoon mixture into prepared cupcake papers and bake for 15 -20 min or until golden brown.Honey Butter Cream:
Beat butter in a bowl until light and fluffy. Sift in icing sugar, milk and honey and beat until smooth.
Place in fridge for 15 min to set slightly before piping onto cooled cupcakes.
Sprinkle a little extra spice on top of piped icing and drizzle with a little honey!
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Got a great post scheduled for thursday.... I'm showing off my latest project that I have finally completed. Here's a sneak peek of it.