Chai Tea Latte Cupcakes

I looked all over the internet and in a lot of my many books to find some inspiration. Would it be sweet or savoury? Soothing and creamy or hot and spicy? I eventually married together 3 different recipes to make these perfect little treats for after the curry. Chai Tea Latte cupcakes with Cardamom frosting. The recipes were adapted from Woman’s Weekly – gluten free basic cupcake mix. A lovely recipe for Chai Latte mini cupcakes by Geniale Genie on and the frosting recipe was from the stunning book by Eric Lanlard and Patrick Cox, Cox Cookies and Cake. I made some adaptations to the flour mixture to allow the cooked sponge mix to be robust enough to soak up some alcoholic syrup. Of course! I also added some crushed cardamom seeds to the frosting, this worked really well and gave the cupcakes a whole new dimension.

Pre heat the oven to 190c or gas mark 5.

Boil half a mug of milk until it reaches boiling point. Take the milk off the heat and add 2 chai teabags. Leave the tea bags to steep in the hot milk for 10 minutes.

Melt the butter in a pan or in the microwave until it is almost liquid. Pour the melted butter, and add the sugar, flour, eggs, spices, chai infused milk and vanilla extract into a large bowl. Beat the mixture with a hand or electric whisk. This will give you a smooth runny batter that appears looser than the usual sponge mix. Divide the mixture equally between the cake cases.

Almost ready for the oven.

Bake for about 20 mins.

Whilst the cakes are cooking you can get the disaronno syrup ready. You can leave this out if you choose.

Heat the sugar 2 bps of water and the disaronno together until the sugar has dissolved. Take the syrup off the heat and leave to cool.

The cakes should be ready now. Check that they have risen and have a slightly golden colour on top.

If they are ready then take them pout and leave the cakes to cool for a few minutes before you transfer them o a cooling rack. If you are going to use the syrup then you need to carefully pierce the cake tops taking care not to go right to the bottom of the cake. Take a teaspoon of the disaronno syrup and pour onto each cake. If you have any of the syrup left then put into an airtight container or bottle and this will keep in the fridge for a couple of weeks.

Cream cheese frosting.

Put the white chocolate into a heatproof bowl and place over a saucepan of barely simmering water. You must make sure that the bowl does not touch the surface of the water. I held mine with an oven glove taking care not to hurt myself in the process. Be careful when you are doing this. Stir the chocolate until it melts and is smooth. Allow to cool to room temperature.

Whilst this is cooling use a wooden spoon of electric whisk and beat together the cream cheese, butter and ground cardamon seeds together until there are no lumps and the frosting is smooth. Mix in the melted chocolate and vanilla extract. Gradually beat in the icing slowly until fluffy.