Cream Cheese Frosted Vanilla Chai Cup Cakes

S'up Muther Lickers! It's been freaking aaaaaages since I posted anything foody related on here (there's a whole bunch of my recipes over on Nouvelle Daily if you want to take a peek) but after my little couz requested my recipe for Chai Cupcakes I figured I'd post the bloody thing and share the yum to one and all. These cakes are really fucking awesome for fall/winter what with the light chai spice and creamy frosting, aaaaand you can go really cosy cute on the decoration too. Note : Best enjoyed with a proper good brew and a snuggle.



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For the Vanilla Chai Cup Cakes:

125g (4½oz) plain flour

25g (1oz) pure cocoa powder

25g (1oz) instant chai tea mix

1 tsp baking powder

¼ tsp fine salt

100g (3½oz) unsalted butter, softened

150g (5oz) caster sugar

2 large eggs

½ tsp vanilla extract

80ml (2¾fl oz) milk

For the Cream Cheese Frosting:

450g cream cheese (left out of the fridge in order to ‘warm up’ slightly.

125g butter

250g icing sugar

1 tsp vanilla extract

And aaaaway we go...!



For Da Cuppycakes

First up my loves it pays to be prepared! Preheat the oven to 180ºC (if you've got a fan oven then 160ºC)/350ºF/gas mark 4. Boom. Step one done.

Now the hard part my little pickles... It's actually not hard. Promise.

Combine the flour, cocoa, chai mix, baking powder and salt in a medium bowl, and mix together.

In a larger bowl, cream the butter and sugar together, using an electric hand whisk on a medium speed. This should take about 3 minutes. 

Beat in the eggs one at a time and stir in the vanilla.

With the hand whisk on low speed, alternately add the combined dry ingredients and milk to the creamed butter & sugar mixture and mix until well combined and smooth. Ummmmm. Smooooooth.

Fill the cupcake cups with the batter till they are about three-quarters full. For god sake don't measure it though. This is not rocket science, Paul Hollywood is not looming over your shoulder and you needn't be afraid of Merry Berry's stink eye!

Bake in preheated oven for about 15 minutes or until fully risen. If in doubt shove in a skewer or small knife and if the bugger comes out clean you're golden! Let the cupcakes cool completely on a wire rack before frosting.

For De Frostings

My little pumpkins you need to start with soft butter. If you've left it outta the fridge for a while but it's still really solid then shove it in the microwave for a few seconds. DO NOT MELT. ONLY SOFTEN. Or your icing will be a big ol' runny mess.

Now whip that butter into a frenzy till its light and fluffy. Whip it good. Whip it hard. Whip it fast.

Now breath, slow it down, and gentle, a little at a time, add the cream cheese while constantly whisking. Followed by the vanilla extract.

Then softly softly, gradually add the icing sugar, whip/whisk until well combined, smooth and stiff (oo-err!).

Pipe or plonk the frosting on your cakes, decorate however you wish and BOOOOOOM SONG. FINITO! WAHHEY!

EAT. ENJOY. PIGGY. YUM.

xxx