Chai Tea Cupcakes

I have been in love with Kettle Town’s Chai for so long its ~~disgusting~~. No regrets.

I decided that I wanted to create this recipe a while ago and instead of writing my essay, I ended up baking!

Solid effort I say!

I really wanted to make their Chai the hero of this dessert so I paid homage to one of my favourite things to make. Cupcakes AND ganache. Yes, I am very proud of my ganache making skills.
So here goes! I hope you enjoy this recipe 🙂

Recipe

Ingredients for the cupcakes.
1 cup of plain flour
1 tsp of baking powder
100g of caster sugar
75ml of Kettle town Chai (brewed)
100g of unsalted butter (room-temperature)
1/4 tsp of salt
2 eggs

Method:
Preheat oven to 180 degrees.
1. Brew Chai and let it cool for around 10 minutes.
2. Whilst the chai is cooling, beat butter and sugar until light and fluffy.
3. Add in eggs one at a time and incorporate well.
4. Mix flour, baking powder and salt together.
5. Sieve flour, baking powder and salt
6. Fold in flour and chai tea into the butter mixture in chunks. I.e. I split it into three sections: Flour, chai, flour, chai, flour, chai
7. Pour mixture into lined cupcake tin and put in oven
8. Bake for 17-20 minutes or until cooked through.
9. Take cupcakes out and let them cool to room temperature.

I actually couldn’t decide between a chocolate ganache and a chai icing. I wanted to make the chai the hero so I did both!
If you decide to make both, let me know which one you prefer!
I prefer the chai icing if you are a lover of chai. Chai on chai!
The chocolate ganache overpowers the chai a little, but if you are a person who aren’t sure if you like chai but would like to have it in a cake form. Try this one!

For the Chocolate ganache: (I used dark chocolate)

180g Dark chocolate, finely chopped
160ml Heavy cream
2 tbsp chai

1. Heat cream and chai until it begins to boil and pout over chopped dark chocolate
2. Let it sit for a few minutes and stir until all the chocolate has melted. It should be shiny and smooth!

Let it cool until you reach a consistency where it can be piped and hold its shape.
I let it sit in the fridge for 10 minutes 🙂

For the Chai Icing

Adapted from raspberri cupcake “earl grey” icing

2 large egg whites
3/4 cup tightly packed brown sugar
1/4 tsp cream of tartar
1/8 teaspoon salt
1/2 cup strongly brewed Kettletown chai tea

Method:
1. Beat egg whites until soft peaks form
2. In a saucepan, boil sugar, cream of tartar, salt and chai tea until 117 degrees (or until sugar has dissolved0. I don’t have a sugar themometer so I judged it in terms of consistency. Let it boil for 3-4 minutes or until it reaches a syrup stage.
3. Pour the sugar syrup as a steady and slow stream whilst beating the eggs whites again.
4. Continue to beat on high for 7 minutes or until stiff peaks form.
5. Add remaining tea by the tablespoon, beating after each addition.
6. Beat until the icing can hold its shape when it is piped and cooled or your desired consistency.

PIPE ONTO CUPCAKES AND EAT.