Chai Cupcakes

Cupcakes made with tea decoction along with other ingredients. This is a Sanjeev Kapoor exclusive recipe.

New Update
Chai Cupcakes

Main Ingredients Refined flour (maida), Butter
Cuisine Fusion
Course Snacks and Starters
Prep Time 41-50 minutes
Cook time 11-15 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Non Veg

Ingredients list for Chai Cupcakes

  • Refined flour (maida)
  • 55 grams Butter
  • 100 grams Castor sugar (caster sugar)
  • 1 teaspoon Vanilla essence
  • 1 Egg
  • 1 teaspoon Baking powder
  • Edible colourful sprinklers
  • ¼ cup tea decoction
  • Frosting
  • 140 grams Icing sugar
  • 50 grams Butter
  • ¼ teaspoon Ginger
  • ¼ teaspoon Cinnamon powder
  • ¼ teaspoon Green cardamom powder


  1. Preheat oven at 180º C. Arrange paper cupcake moulds on a baking tray. Cream together butter, castor sugar and vanilla essence in a bowl with an electric beater. Add egg and whisk.
  2. Sieve together flour and baking powder and whisk. Add tea concoction gradually and whisk well.
  3. Fill a piping bag with this mixture. Pipe it out into the paper cupcake moulds and tap.
  4. Place the baking tray in preheated oven and bake for 10-15 minutes. Remove from oven and cool.
  5. To prepare frosting, Put butter, ginger, cinnamon powder and cardamom powder in a bowl and whisk. Add icing sugar and whisk well.
  6. Fill another piping bag fitted with a star nozzle with the frosting mixture and pipe out rosettes cupcakes.
  7. Serve garnished with edible sprinklers.