Chai Cupcakes | Sanjeev Kapoor Khazana

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CHAI CUPCAKES

Ingredients

¼ cup tea decoction (chai)
½ cup refined flour
55 grams butter
100 grams castor sugar
1 teaspoon vanilla essence
1 egg
1 teaspoon baking powder
Edible colourful sprinklers
Frosting
140 grams icing sugar
50 grams butter
¼ teaspoon grated ginger
¼ teaspoon cinnamon powder
¼ teaspoon green cardamom powder

Method

1. Preheat oven at 180º C. Line a baking tray with paper cupcake moulds.
2. Cream together butter, castor sugar and vanilla essence in a bowl using an electric beater. Add egg and whisk.
3. Sieve together flour and baking powder and whisk. Add tea concoction gradually and whisk well.
4. Fill a piping bag with prepared mixture. Pipe it out in a paper cupcake moulds and tap.
5. Place the baking tray in preheated oven and bake for 10-15 minutes. Remove from oven and cool.
6. To prepare frosting, combine butter, ginger, cinnamon powder and cardamom powder in a bowl and whisk. Add icing sugar and whisk well.
7. Fill a piping bag with frosting fitted with a star nozzle and pipe it out on cupcakes.
8. Serve garnished with edible sprinklers.

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