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Jessica Joy

Knitwear designer and writer

My first memory of drinking chai tea was sheltering from the rain in a tiny tea tent at Glastonbury four years ago. I was reminded of this just recently when I ventured back to Worthy Farm and caught that familiar aroma of sweet and spicy chai… mixed in with other questionable substances, ahem.

It was actually my sister who suggested I try this out in cupcake form, having seen my Earl Grey Cupcakes. She’s a clever sister. There’s a few different ways you can make them, depending on how messy you want to get and how much time you have to get messy! You can either try my good old infusion method by leaving a few chai tea bags to soak in milk for 2+ hours, or prepare and grind the spices yourself.

I started this recipe with the best of intentions to grind up the mix myself, but the seemingly lack luster spice counter at the supermarket in town that day meant that I had to opt for the tea bags; I don’t think cardamon all by itself would have tasted very nice!

Spice mix (if you’re feeling adventurous)
– 2 tsp ground ginger
– 1 tbs ground cardamon
– 2 tsp ground cinnamon
– 2 tsp fennel
– 2 tsp cloves

Cupcake mix
– 3 chai tea bags
– 120ml whole milk
– 120g plain flour
– 40g unsalted butter
– 140g sugar
– 1.5 teaspoons baking powder
– 1 egg
– 1 teaspoon salt

If you’re grinding up the spice mix, just add 3 teaspoons to the cupcake batter before spooning into the cases. For the batter, mix the flour, sugar, baking powder and butter until combined. Pour the milk into the flour mix and combine, then mix in the egg. Spoon into your 8 prettiest cupcake cases and place in a 170?C oven for 20 mins.

I think the flavour would be a lot more powerful using the raw spice mix, although the tea bags still gave them enough of a kick. They certainly went down well with the girls (and boy) in the office! Oh and i’m hoping the birthday fairies might bring me an icing set… *wink*

I’d love to know if you try this recipe recipes… just leave me a comment and let me know what you think!

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