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Categories:Viewed: 31 - Published at: 4 years ago
Ingredients
- 125 g (4.4oz) Plain flour
- 25 g (0.9oz) Pure cocoa powder, plus extra for dusting
- 25 g (0.9oz) Instant chai tea mix for the cupcakes
- 1 tsp Baking powder
- 0.25 tsp Fine salt
- 100 g (3.5oz) Unsalted butter, softened for the cupcakes
- 150 g (5.3oz) Caster sugar
- 2 Large eggs
- 0.5 tsp Vanilla extract
- 80 ml (2.8fl oz) Milk
- 200 g (7.1oz) Unsalted butter, softened for butter-cream frosting
- 50 g (1.8oz) Instant chai tea mix for butter-cream frosting
- 60 g (2.1oz) Icing sugar, plus extra for dusting
- 1 Orange - finely grated zest
Method
- Preheat the oven to 180C (fan 160C)/350F/gas mark 4.
- Line a 12-cup muffin tin with cupcake papers.
- Combine the flour, cocoa, chai mix, baking powder and salt in a bowl, and mix together.
- In a large mixing bowl, cream the butter and sugar together, using an electric hand whisk on medium speed.
- This will take about 3 minutes.
- Add the eggs one at a time and beat in well.
- Then stir in the vanilla.
- With the whisk on low speed, alternately add the flour mixture and milk to the creamed butter mixture and beat until well combined and smooth.
- Fill the cupcake cups with this batter up to three-quarters full.
- Bake in the preheated oven for about 15 minutes or until risen, and an inserted skewer comes out clean.
- Let the cupcakes cool completely on a wire rack before frosting.
- For the frosting, combine all the ingredients in a bowl and mix with a wooden spoon until smooth.
- Refrigerate until the cakes have cooled.
- Spread or pipe the frosting on top of the cupcakes and, if you like, sprinkle with extra cocoa powder and icing sugar to decorate.
