Chai White Chocolate Cupcakes
Chai White Chocolate Cupcakes! I’d never had chai tea before I tried these cupcakes and now, I see why people love it so much! It’s basically all the flavours of winter and Fall in a cup! In this case, a cupcake!
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Chai White Chocolate Cupcakes
Chai spiced cupcakes with buttercream frosting.
Serves 20
Ingredients
Cupcakes
- 3 1/2 cups / 430 g all-purpose flour
- 1 1/4 cups / 265 g caster sugar, superfine
- 3 tsp / 3 tsp baking powder
- 1/2 tsp / 1/2 tsp fine salt
- 1/2 cup / 113.5 g unsalted butter, softened
- 2 large / 2 large eggs
- 1 1/2 cups / 375 ml whole milk
- 1/2 cup / 125 ml vegetable oil
- 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
- 1 tsp / 1 tsp vanilla extract, vanilla bean paste
- 1 tbsp / 1 tbsp cinnamon, for frosting
- 1 / 1 cinnamon stick
- 6 / 6 cloves
- 1 tsp / 1 tsp black peppercorns
- 1 tsp / 1 tsp cardamom pods
- 1 tsp / 1 tsp fennel seeds
- 1 tsp / 1 tsp fresh or dry ginger
- 2 / 2 Star Anise
- 1/4 cup / 100 g white chocolate flakes
Frosting
- 1 batch / 1 batch American buttercream frosting or Swiss meringue buttercream frosting.
Learn How To Make it! [VIDEO]
Instructions
Cupcakes
- Start off my infusing your milk with cinnamon, cloves, star anise, peppercorns, cardamom pods, fennel seeds and ginger slices. Place the milk in a medium sized saucepan and add the spices, then bring to a boil on a low heat. Once the milk begins to froth up and boil take it off the stove immediately and set it aside to infuse for 10 min, then strain using a strainer and let it cool down (warm is ok) while you prepare the batter.
- Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
- In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
- Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
- While your cupcakes are baking, and cooling prepare your frosting by adding cinnamon to it and mixing it in well until it’s flavoured evenly. Finish off with a sprinkle of white chocolate flakes
Notes
To make your own chocolate flakes: Drizzle melted chocolate on to a large sheet of baking paper using a fork or spoon and let it set for 5-10 min in the fridge before you break it up into little pieces.
Cupcakes can be stored in an airtight container for up to three days.
Nutrition
Serving: 20g
Calories : 191kcal
Carbonhydrates: 19g
Protein: 4g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 33mg
Sodium: 148mg
Potassium : 57mg
Fiber: 1g
Sugar : 1g
Vitamin A: 198IU
Vitamin C: 0.1mg
Calcium: 79mg
Iron: 1mg
Nutrition Disclosure
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