Ingredients:
100g butter
1 cup caster sugar
2 eggs
1/2 tsp vanilla bean paste
1 1/4 cups plain flour
1/2 quantity chai spics mix (see below)
1/2 cup buttermilk
1/2 tsp bicarb soda
1/2 tsp apple cider vinegar
Chai Spice Mix
1 1/2 tsp ground cardamom
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Vanilla Chai Buttercream
125g butter
1/4 tsp vanilla bean paste
3 cups icing sugar, sifted
1-2 tbs cold milk
1/2 quantity spice mix
Cinnamon sugar to dust
Method:
Cream butter and sugar. Beat in the eggs one at a time, add the vanilla. Stir in half the chai spice mix. Fold in the flour and the buttermilk, stir until combined but don't overbeat. Mix together the bicarb soda and vinegar and mix into the batter. Spoon into prepared cupcake cases.
Bake 15-20 minutes at 160 degrees celcius until cooked.
To make the buttercream, beat the butter until creamy and pale in colour. Add the vanilla and remaining spice mix. Slowly beat the icing sugar into the cutter about half a cup at a time to ensure that it isn't grainy. If the buttercream is too thick, add a splash of cold milk and beat until the desired consistancy is reached.
Pipe or spread buttercream unto cooled cupcakes. Sprinkle with cinnamon sugar.
Delicious with a chai tea latte!
