I used 7 spices to create Chai Latte and Honey Cupcakes
These cupcakes are super easy to make, and are really delicious. Here's how to make them:
Ingredients
Cupcakes
1 cup boiling water
2 tablespoons honey
2 black tea bags
1/2 teaspoon ground fennel seeds
1/4 teaspoon ground star of anise
2 1/4 cups plain flour
2 teaspoons baking powder
Pinch of salt
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
225g unsalted butter, softened
1-1/2 cups caster sugar
4 eggs
1 tablespoon vanilla essence
Spiced Frosting
250g unsalted butter (softened)
4 1/2 cups icing sugar
1 teaspoon vanilla essence
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
Method
Pre-heat oven to 175°C. Combine boiling water, honey and tea bags in a bowl and let it stand for approximately 10 minutes. Remove bags and squeeze out liquid. Place spices, flour, baking powder and salt in a bowl and mix well before setting it aside. Next, cream the softened butter and sugar in a large mixing bowl until light and fluffy. Add eggs one at a time, followed by the vanilla essence. Beat until light and fluffy. Alternate adding the flour mixture and 3/4 cup of tea blend; beginning and ending with the flour mixture. Mix after each addition until just combined. Mix cake batter until smooth after final addition of flour. Divide batter into 12 lined cup cake tins. Bake for approximately 25 minutes before allowing the cupcakes to cool completely on a wire rack.
To make the frosting beat butter and icing sugar with an electric mixer until soft peaks form. Stir in remaining ingredients and mix until smooth. Pipe generous swirls of frosting on the cooled cupcakes and decorate as desired. I added a piece of chocolate coated honeycomb.
Happy baking!
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