Masala Chai Cupcakes
A decadent dessert similar to a rich sticky toffee pudding but with Christmassy overtones from the ginger and Chai masala. I prettied mine with Sugar shards and served it with custard. You can serve it with ice cream or sandwich it with dark chocolate, buttercream, and decorate with chunks of crystallised ginger pieces. However you serve it make sure you ENJOY every crumb
Author: Mina Patel
Recipe type: Dessert
- * For the sponge
- 400g (13oz) self-raising flour, plus extra for dusting
- 1¼ tsp bicarbonate of soda
- 115ml Sunflower Oil
- 1 tsp Vanilla Essence
- * For the Chai
- 250g caster sugar
- 1 tbsp grated ginger
- ½ tsp Chai Masala
- 400ml Milk
- 100ml water
- Pre-heat your oven to 180°C
- Line a muffin tray with cup cake cases or grease and line the base of a loaf tin or grease and line two round cake tins to bake sandwich cake.
- Sift the flour and bicarbonate of soda into a large mixing bowl.
- Make the Chai and let it reduce to about 400ml.
- Allow the Chai to cool completely.
- Whisk the oil, and vanilla into the cooled Chai.
- Now add the Chai mixture to the dry ingredients.
- Whisk using a hand-blender for 2 minutes until thick and creamy.
- Spoon the mixture into the prepared cup cake cases or tins.
- Bake for 25 - 30 minutes cup cakes,
- Bake for 35 minutes - sandwich sponges
- Bake for 40 minutes.- Loaf
- Check to ensure they risen and are cooked through.
- Remove from the oven and leave to cool approximately 10 - 15 minutes before removing from the tins.
- Allow to cool completely before icing or decorating.