Chai-spiced cupcakes

Too few ratings
Andrea Schauer

Andrea Schauer

www.eatwithandrea.com

“This is one of my favorite cupcake recipes in the whole world and it's so easy. The inspiration came from "The Cake Book” by Cupcake Jemma from Jamie Oliver's Food Tube. I think she is super talented and authentic. So here is my vegan version of her chai cupcakes. Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com!”

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
5
min.
Resting

Ingredients

Servings:-12+
4 tbsp chai syrup
125 g flour
½ tsp baking powder
125 g sugar
275 g unsalted butter
eggs
2 tbsp whole milk
300 g confectioner’s sugar
Metric
Imperial

How-To Videos

Utensils

  • oven
  • bowl (large)
  • hand mixer with beaters
  • muffin tin
  • 12 muffin liners
  • piping bag
  • decorating tip (optional)

Nutrition per serving

Cal
370
Protein
3g
Fat
20g
Carb
44g

Step 1/2

  • 125 flour
  • ½ tsp baking powder
  • 125 sugar
  • 125 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 unsalted butter
  • 300 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!