Virtuous carrot cake
Chai-spiced cupcakes
Difficulty
Easy 👌15
min.
Preparation
20
min.
Baking
5
min.
Resting
Ingredients
| 4 tbsp | chai syrup |
| 125 g | flour |
| ½ tsp | baking powder |
| 125 g | sugar |
| 275 g | unsalted butter |
| 2 | eggs |
| 2 tbsp | whole milk |
| 300 g | confectioner’s sugar |
Metric
Imperial
How-To Videos
Utensils
- oven
- 2 bowls (large)
- hand mixer with beaters
- muffin tin
- 12 muffin liners
- piping bag
- decorating tip (optional)
Nutrition per serving
Cal
370
370
Protein
3 g
3 g
Fat
20 g
20 g
Carb
44 g
44 g
Step 1/2
- 125 g flour
- ½ tsp baking powder
- 125 g sugar
- 125 g unsalted butter
- 2 eggs
- 4 tbsp chai syrup
- 2 tbsp whole milk
- oven
- bowl (large)
- hand mixer with beaters
- muffin tin
- 12 muffin liners
Preheat the oven to 170°C/340°F. Put the flour, baking powder, and sugar in a large bowl and stir it together. Add a part of butter, eggs, and beat for approx. 1 min. Then add chai syrup and milk and stir for approx. 1 min more. Line the muffin tin with muffin liners and fill them with the batter. Bake in the oven for approx. 20 min. When done, let them cool completely.
Step 2/2
- 150 g unsalted butter
- 300 g confectioner’s sugar
- bowl (large)
- piping bag
- decorating tip (optional)
Meanwhile, prepare the icing. Place the remaining butter in the bowl and beat it with the mixer for approx. 2 – 3 min. Add the confectioner’s sugar and continue beating until well combined and fluffy, approx. 3 min. Transfer to a piping bag, decorate the cupcakes with the frosting, and enjoy!
in Berlin