Coconut Chai Cupcakes

Spicy and slightly coconutty, these heavenly cupcakes are an alternative twist on a high tea favourite. They are based on a fail-safe cupcake recipe by Donna Hay in her book ‘The New Classics‘.

Ingredients (makes 24 mini cupcakes – if making 12 larger ones, double the icing mixture)


  • 1 1/4 cup self raising flour
  • 1/2 cup caster sugar
  • 100g butter, softened
  • 2 tablespoons milk
  • 1 teaspoon vanilla essence
  • 1 chai tea bag
  • 1/4 cup shredded coconut


  • 60g butter, softened
  • 3/4 cups icing sugar
  • 50g white chocolate
  • 3/4 tablespoon milk
  • 1/2 teaspoon vanilla essence


  1. Preheat the oven to 180*C. Line a 24 cup muffin pan with cases.
  2. Brew the chai tea in 50mL of hot water and leave until concentrated and cooled (about 10 minutes).
  3. Mix the tea, flour, butter, milk, sugar and eggs  with an electric mixer until smooth. Stir in the coconut.
  4. Bake for 15-20 minutes or until they spring back when poked in the centre. Allow to cool completely before icing.
  5. To make the icing, melt the white chocolate. Mix the butter, sugar, chocolate, milk and vanilla with an electric mixer until fluffy. For a neat finish like the above picture, place the mixture into a piping bag and use a wide nozzle to pipe the icing into florets. Otherwise, use the back of a spoon to spread the mixture over the top of the cakes.


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