Vanilla Chai Cupcakes

These cupcakes are a combination of great flavours, tea and spice, sweet honey and vanilla.  I’ve made these several times and love them, but with most things I bake and cook it is a work in progress.

Makes 12 regular sized cupcakes and 24 mini cupcakes

IngredientsVanilla Chai cupcakes


250g vanilla sugar

225g butter

1 tsp ginger paste

½ vanilla pod

2 eggs

1 tsp vanilla extract

200 ml chai mix

¾ cardamon pods crushed up

4 English breakfast T bags

75 ml honey

¾ tsp black pepper

¾ tsp nutmeg


225g all purp flour

1tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

Halloween cupcake papers

Butter cream

Purple food colouring

Halloween sprinkles

12 pumpkin lollipops

Pre heat oven to 350°

Vanilla Chai Cupcakes

Bring the chai mix to the boil in a saucepan, remove from heat and add in the t bags and crushed cardamon. Leave to steep for 10 minutes


Vanilla Chai Cupcakes

…Cream together the butter and sugar, and add in the ginger paste, mixing it in and scraping down the sides

Whisk together the eggs, vanilla extract and seeds from the vanilla bean, beat this into the creamed butter, sugar and ginger paste

Vanilla Chai Cupcakes

Fragrant spices, add the remaining spices to the flour along with the salt, baking powder and baking soda. whisk them together to remove any lumps and to incorporate them well

Vanilla Chai Cupcakes

Pour the tea mixture through a strainer and…

Vanilla Chai Cupcakes…Mix the honey into the warm tea.

Alternate adding in the liquid and dry ingredients to creamed butter and sugar mixture, Do this slowly and remember to scrape the sides and bottom

Vanilla Chai cupcakesspoon into the cupcake papers and bake the mini cupcakes  for about 20 mins, and larger ones for 25 mins

cool and ice


Butter Cream Icing

1/2 pint of egg whites, about 8 eggs

16 oz sugar

A pinch of salt

1½ pound unsalted butter, room temperature & cut into cubes

Set a pan of water on the stove to simmer away gently

Whisk, whisk, whisk

Put the egg whites, sugar and salt into a bowl. I use the mixing bowl of my kitchen aid  because later this requires a lot of whipping. Put the bowl over the simmering water and whisk, with a hand whisk, until the sugar dissolves and the whites are hot.

Sweet, frothy, slimy

Keep whisking, the last thing you want is scrambled egg whites.

Thick glossy white, can it get any better?

Transfer to the mixer and whisk on the second speed until you end up with thick glossy meringue. Keep going until the meringue is cold.

Only when the meringue is cold can you whip in the butter.  Add a little at a time, whipping on the second speed until all the butter is incorporated. Then increase to the third speed  and add the purple food colouring

Vanilla Chai cupcakes

Vanilla Chai cupcakesNow for the fun… decorating the cupcakes

Vanilla Chai cupcakes





One thought on “Vanilla Chai Cupcakes

  1. These little guys look sooooo good! I have to make them. I am also getting the recipe for the espresso-white choc cookies, they sound delish as well.
    Thanks for all these wonderful recipes and gorgeous pictures.

Leave a comment...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s