These Vanilla Chai cupcakes are sophisticated and classy, yet simple to make. Delicious, moist Chai tea sponge, topped with creamy vanilla buttercream.

Vanilla Chai Cupcake Recipe

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Cook Time: 25 minutes

Author: Sarah Sibley

Ingredients

• 175 g Soft Butter Stork
• 175 g Caster Sugar
• 3 x Medium Eggs
• 175 g Self-Raising Flour
• 3 x Chai Tea Bags
• 50 ml Boiling Water
• 500 g Fondant Icing Sugar
• 250 g Unsalted Butter softened
• 5 ml Vanilla Extract

Instructions

• Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
• Line a muffin tin with 12 large muffin sized cupcake cases.
• Put the 3 tea bags in a cup, pour the boiling water over them and put to one side for 5mins.
• Cream together the butter and sugar until pale and creamy.
• Slowly add the beaten eggs.
• Add the flour and mix thoroughly until smooth.
• Squeeze the tea bags into the cup to extract the liquid and pour it into the batter.
• Tear a hole in one of the tea bags and take out 2 big pinches of the tea and add it to the batter, before mixing thoroughly.
• Carefully spoon the batter into the cases.
• Bake for around 25 minutes or until the sponge springs back when pressed lightly.
• Remove from the tin and leave to cool on a wire rack.
• Mix together the icing sugar and the vanilla.
• Then add the softened butter and mix together until creamy and lump free.
• Once the cakes are cool pipe a swirl of frosting onto each cake.

Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!