It’s that time of year where I want spiced everything – drinks, candles, baths, food – but especially baked goods.
I have to be quite restraint this time of year as I’m not bothered about Hallowe’en or Thanksgiving, but I’m all ready for Christmas and the festive spirit, so buying or making anything too festive has to be done at a slow inclination so not to alarm anyone that it’s 9 weeks until the big C. Yep, it’ll soon be see ya later 2017, did you even happen?
Back to the baking though, and something I discovered only recently is Chai Latte and boy has my world opened up! Gone are the days of just settling for tea or hot chocolate, there is a warm milky between I’ve been looking for! (I promise it’s not as gross as it sounds)
Now potentially my favourite drink, I’ve made it into one of my favourite bakes with this Chai Latte infusion – it’s moist (soz), spicy, and with the added chai buttercream, a yummy sweet treat that’s a great accompaniment to an evening movie.
For the cupcakes:
400g self-raising flour
1 1/4 tsp bicarbonate of soda
250g caster sugar
115ml sunflower oil
400ml dairy-free milk
3 tbsp golden sugar
3 tbsp Chai Latte powder
For the icing:
165g sifted icing sugar
10g Chai Latte powder
1. Pre-heat the oven to 180ºc and line your cupcake tray. Sift the flour, bicarbonate of soda, chai latte powder and sugar into a mixing bowl and combine. In a separate jug, whisk together the oil, milk, and syrup, before pouring into the dry mix and whisking until creamy and combined.
2. Spoon equal amounts into the cupcake cases, and cook for 10-15 minutes until risen and golden. Whilst they bake, mix together the icing sugar, butter and chai latte powder and put aside to set so it’s easier to pipe!
3. Once the cupcakes are out and cooled, either spoon or take a plastic bag to pipe out a nice icing top, and finish with a dusting of cinnamon or chai.
Easy peasy, nice-y spicy, what better treat to whip up on a Monday ey?
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