Tetley Masala Chai Cupcakes

Ingredients:

For the Masala Chai Cupcakes:

• 150ml (1/2 cup) whole milk
• 2 Tetley Masala Chai tea bags
• 120g (1/2 cup) unsalted butter, room temperature
• 150g (3/4 cup) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 160g (1 1/4 cups) cake flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves

For the Butter Icing with Masala Chai Flavour:

• 200g (1 cup) unsalted butter, room temperature
• 1/4 cup whole milk or cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 Tetley Masala Chai tea bag (optional, for extra chai flavour)

Method

1. Prepare the Chai Milk: Heat the milk in a small saucepan over medium heat until it just begins to simmer. Remove from heat, add the Tetley Masala Chai tea bags, and let steep for 10 minutes. Remove the tea bags, squeezing out any excess milk, and set aside to cool.
2. Preheat and Prepare: Preheat your oven to 180°C. Line a 12-cup muffin tin with cupcake liners.
3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs, one at a time well after each addition. Mix in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
5. Mix Wet and Dry: Add the dry ingredients to the butter mixture in three parts, alternating with the chai-infused milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
7. Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before icing.
8. Infuse Milk (Optional): If you want extra chai flavour in your icing, heat milk in a saucepan over medium heat. Add the Tetley Masala Chai tea bag and let it steep for 5-7 minutes. Remove the tea bag and let the milk cool back to room temperature. If skipping this step, proceed with regular room-temperature butter.
9. Beat Butter: In a large mixing bowl, beat the butter until creamy and smooth.
10. Add Icing Sugar: Gradually add the icing sugar, one cup at a time, beating well after each addition. The mixture will become thick and fluffy.
11. Add Flavours: Add the milk or cream, vanilla extract, cinnamon, and cardamom. Beat on high speed until the icing is light and fluffy, about 2-3 minutes.
12. Adjust Consistency: Add the chai milk or cream, one teaspoon at a time, until you reach the desired consistency.
13. Piping: Pipe the chai butter icing over the cooled cupcakes. Decorate however you wish. You can add sliced pistachios, almonds, or even edible Diwali designs.

For those who are fasting or prefer to avoid eggs during Diwali, here are some

simple substitutes that you can use:

These alternatives will help you and your family enjoy your favourite Diwali recipes, without compromising on taste or texture.