Chai Tea Cupcakes

Chai Tea Cupcakes

Ingredients

1 1/2 cups plain flour

1 teaspoon bi carb soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

2 teaspoon cinnamon

1 teaspoon cardamom

1 teaspoon ginger

1 teaspoon allspice 

1 cup raw caster sugar

1/2 cup butter 

3 eggs 

1/4 cup apple sauce

1 cup milk

4 table spoons of loose leaf chai tea (or 4 tea bags)

Icing 

2 tablespoons butter

1 teaspoon milk

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon allspice

3 cups icing sugar

Preheat the oven to 190 degrees. Line a muffin pan with cupcake papers.

In a small saucepan, place the tea and milk and heat until it just simmers. Remove from heat. Steep for 10 minutes. Pour through a strainer and allow the chai milk to cool to room temperature.

In a bowl, sift the flour, bi carb soda, baking powder, sea salt, cinnamon, cardamom, ginger, allspice and set aside.

In a bowl, or the bowl of a standing mixer, beat the butter and raw caster sugar together until creamed. Add the eggs, one at a time, beating until combined. Scrape the side of the bowl and mix the applesauce in.

Slowly combine the dry ingredients into the batter. Stir through the chai milk. Do not over mix. 

Fill each cupcake paper with 2 tablespoons of batter and bake for 15-20 minutes, or until a skewer comes out clean. Allow to cool completely before icing.

To make the icing: In a bowl, or the bowl of a standing mixer, cream the butter until light and pale. Add a small amount of icing sugar at a time until it creams together. Once combined, slowly beat the rest of the icing sugar, mix in the vanilla, cinnamon and allspice. Mix on high until icing is light and fluffy.