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Jessica Joy

Knitwear designer, teacher and author

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!

1 comment
  1. […] way to add flavours to a recipe, with­out over­pow­er­ing the taste. I used the same method for my chai tea, earl grey and laven­der cup­cakes for a nice sub­tle flavour. Plus it fools me into thinking […]

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