Chai Cupcakes

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

Method

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.