Cupcake day is next week, and I’ve been researching, planning and testing to come up with the yummiest, most inventive taste sensations I can find. A while back a very good friend of mine was describing some chai flavoured cupcakes she had made. In addition, @fionalaughton had sent me her friend Peta’s chai recipe as in the midst of me having the porcine flu, it was all I wanted! (Though I didn’t get round to making it)
Chai Spice Mix
3 Tablespoons whole coriander seeds
3 Cinnamon sticks
2 Tablespoons cardamom pods
1.5 Tablespoons cloves
1.5 Tablespoons ground nutmeg
2 Tablespoons whole star anise
2 Teaspoons whole allspice (1.5 teaspoons ground)
2 Tablespoons whole peppercorns
3-4 Tablespoons dried orange peel (1/2 inch pcs ((1 orange))
2 Tablespoons fresh ginger in slivers
1-3 vanilla bean
Dry the orange peel and ginger either in a slow oven (140°-180° degrees for about 15 minutes) or on an airing rack overnight
Mix it all together in mortar & pestle, and gently crush so pods, seeds etc are opened
Keep it in a sealed jar, or grind to fine powder for other uses.
If you grind the spices, make sure you dry fry them to really release their aroma
Then just add a couple of tea spoons to a saucepan of water and boil for 5-7mins. Add loose black tea leaves, steep, then add milk and sugar. Strain. Voila!
2 Cups self raising flour
3/4 Cup caster sugar
2 Teaspoons of finely ground chai spice mix
125grams Butter, melted, cooled
3/4 Cup milk
2 Medium-large eggs, beaten
1 Teaspoon vanilla essence
Pre heat oven to 200°, line a 12 x 1/3 cup capacity muffin tin with paper cases
Combine flour and sugar and chai spice mix in bowl
Make a well in the centre, and add milk, melted butter, beaten eggs and vanilla to flour mixture. Using a large metal spoon, stir gently
Spoon mixture into prepared tin. Bake for 12-15 minutes or until a skewer inserted into the centre comes out clean.
These cupcakes were my first attempt where I made up a cup of chai and added it to the mix in place of milk. The flavour wasn’t anywhere near strong enough. Not discernible at all. Experimentation and my gut told me to add the spices straight. In this first attempt I also iced them with rosewater flavoured icing…for Cupcake Day I’ll be making a rosewater buttercream to compliment the chai spiced cupcakes…Don’t forget to get involved, and bake and eat for a good cause!
Also, check out my new cupcake carrier, has a handy little tray that fits 12 normal sized cupcakes on one side, and 24 mini cupcakes on the other!