Chai cupcakes with chai butter cream

Arty shot ...

I made this up as I thought of the packet of chai latte powder loitering in the pantry. It is a simple victoria sponge with chai latte powder and butter cream icing, with wait for it ... chai latte powder!

Thank goodness I have a food processor...


Mini ones ...

Large ones ...

Ta da!

Chai cupcakes

Ingredients
175g butter, softened
3/4 cup caster sugar
3 eggs

1 1/2 cups self raising flour

2 tbsp chai latte powder

Method

1. Cream the butter and caster sugar until light in colour and creamy in texture.

2. Gradually beat in eggs, one at a time until combined.

3. Add the flour, chat latte powder and mix to combine.

4. Bake in a 180c oven for 20-25mins for large cupcakes or a 18cm round cake. 15min-20mins for mini cupcakes.

Chai butter cream icing

Ingredients
50g butter softened
1 1/2 cups icing sugar

4 tbsp chai latte powder

2 tbsp hot water

Method

1. Mix the butter, sugar and chai latte powder together. Slowly add in the hot water, 1 tbsp at a time. If the mixture is too runny, add more icing sugar. If it is too thick, slowly add more hot water. It is ready when the mixture is smooth and the consistency should resemble egg whites at soft peak.

Lemon Cupcakes

This recipe is taken from Gourmet Traveller with a few modifications.

Ingredients
150g unsalted butter, at room temperature and chopped
225g caster sugar
1 tbsp lemon zest
4 eggs
250g self raising flour
100ml lemon juice

1. Pre-heat oven to 175 degrees.
2. Using an electric mixer, beat butter and caster sugar until pale. Add lemon zest and beat in eggs, one at a time, until smooth.
3. Sift in self raising flour and add lemon juice. Mix until combined.
4. Spoon the batter into cupcake liners and bake for approx 30 mins or until top becomes golden. Cool and top with runny icing.

Golden Runny Icing
1 tbsp mixed peel
2 tbsp hot water
6 tbsp icing sugar

1. Infuse the mixed peel in the hot water. Stand for 30 mins. Strain and keep the liquid.
2. Mix the liquid with icing sugar to form a runny consistency. If desired, add in 1/4 tsp edible gold dusting powder to add some shimmer.
3. Spoon 1 tsp onto each of the cupcakes.