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IMG_1936Ingredients:

  • 1 cup of butter
  • 2 cups of sugar
  • 3 cups of all-purpose flour
  • 3 tsp of baking power
  • 2 heaping tbsp of chai instant powder
  • 2 tsp of vanilla extract
  • 4 eggs
  • 1 cup of milk

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Glaze

  • 3/4 cup of icing sugar
  • 4-6 tsp of milk (depending on how runny on want it)
  • 1 tsp of chai instant power

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Directions:
1. Pre hear the over to 175 C and line your cupcake trays with cupcake paper

2. In a medium bowl mix together the flour baking powder and chai power and set it aside.

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3. In a large bowl beat together the sugar and butter till creamy.
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4. Add in the vanilla and the 4 eggs and beat for 2 min till light and fluffy.

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5. Add in the chai flour mixture and alternate with the milk till all incorporated.
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6. Using an ice cream scoop divide tour dough evenly into your cupcake tin and bake for 22-25 min till a toothpick comes out clean.

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7. While the cupcakes are cooling make your glaze.

8. For the glaze bring the icing sugar, chai powder and milk together and whisk till all incorporated.
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9. When the cupcakes are cooled, dip the tops of the cupcakes into the glaze. ( I also decorated some of the cupcakes with regular vanilla buttercream icing and a sprinkle of cinnamon).
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Let them dry. Serve and enjoy.

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