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
- Preheat the oven to 180*C. Line a 24 cup muffin pan with cases.
- Brew the chai tea in 50mL of hot water and leave until concentrated and cooled (about 10 minutes).
- Mix the tea, flour, butter, milk, sugar and eggs with an electric mixer until smooth. Stir in the coconut.
- Bake for 15-20 minutes or until they spring back when poked in the centre. Allow to cool completely before icing.
- 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.