Chai-spiced cupcakes

Step 1/ 2

• 20⅞ g flour
• ⅛ tsp baking powder
• 20⅞ g sugar
• 20⅞ g unsalted butter
• ⅓ eggs
• ⅔ tbsp chai syrup
• ⅓ 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

• 25 g unsalted butter
• 50 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!

Enjoy your meal!