The only thing better than a cup of chai tea is this light and fluffy chai tea cupcake recipe from Yoursunnysideup
Ingredients
For the cupcake:
145g self-raising flour
1 tbsp. Laager Rooibos tea or half a teabag
170g sugar
1 tsp. baking powder
A pinch of salt
60g unsalted butter
145ml milk
3 Laager Rooibos & Chai teabags
1 egg
For the buttercream:
560g icing sugar
170g unsalted butter
60ml milk
1 Laager Rooibos & Chai teabag(reuse 1 used for the cupcakes)
Food colouring (Optional)
Instructions
Preheat oven to 170°C. Heat the milk in a saucepan until it starts to boil. Add the teabags and set aside and allow to infuse and cool. In a bowl, combine all dry ingredients - the flour, sugar, baking powder, salt and butter. Mix well and rub in the butter until you get a breadcrumb consistency. Remove the teabags from the milk (be sure to squeeze out all the milk) and set 1 teabag aside to use for the buttercream. Add the egg to the milk and mix well. Gradually add the wet mixture to the dry, mixing well and making sure everything is combined. Fill cupcake liner by scooping a couple of tablespoons of the mixture into each one. Place in the oven for 20-25 minutes. Once baked, immediately remove cupcakes from the tin and place on a cooling rack. Allow to cool completely before adding the buttercream. For the buttercream - add the teabag to the milk and set aside for a few minutes. Mix together the butter and icing sugar. The longer you mix, the fluffier it will be. Slowly add the milk and continue whisking for another 2-3 minutes. Optional: Add food colouring to the buttercream. Allow the cupcakes to cool completely before decorating or the buttercream will melt. Decorate as you choose.
The only thing better than a cup of chai tea is this light and fluffy chai tea cupcake recipe from Yoursunnysideup
Ingredients
For the cupcake:
145g self-raising flour
1 tbsp. Laager Rooibos tea or half a teabag
170g sugar
1 tsp. baking powder
A pinch of salt
60g unsalted butter
145ml milk
3 Laager Rooibos & Chai teabags
1 egg
For the buttercream:
560g icing sugar
170g unsalted butter
60ml milk
1 Laager Rooibos & Chai teabag(reuse 1 used for the cupcakes)
Food colouring (Optional)
Instructions
Preheat oven to 170°C. Heat the milk in a saucepan until it starts to boil. Add the teabags and set aside and allow to infuse and cool. In a bowl, combine all dry ingredients - the flour, sugar, baking powder, salt and butter. Mix well and rub in the butter until you get a breadcrumb consistency. Remove the teabags from the milk (be sure to squeeze out all the milk) and set 1 teabag aside to use for the buttercream. Add the egg to the milk and mix well. Gradually add the wet mixture to the dry, mixing well and making sure everything is combined. Fill cupcake liner by scooping a couple of tablespoons of the mixture into each one. Place in the oven for 20-25 minutes. Once baked, immediately remove cupcakes from the tin and place on a cooling rack. Allow to cool completely before adding the buttercream. For the buttercream - add the teabag to the milk and set aside for a few minutes. Mix together the butter and icing sugar. The longer you mix, the fluffier it will be. Slowly add the milk and continue whisking for another 2-3 minutes. Optional: Add food colouring to the buttercream. Allow the cupcakes to cool completely before decorating or the buttercream will melt. Decorate as you choose.
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