It’s almost autumn in the UK- my favourite season. I love the colours; orange leaves against beautiful pink sunsets, the smell of bonfires and burning wood in the air; I love wrapping up in a knitted scarf to keep warm but with the remains of the summer winds being warm enough to be able to wear a cute dress with army boots and tights.
To celebrate the start of the autumn season, I’ve made some chai latte and cinnamon cupcakes! I think the flavours of chai and cinnamon are so intrinsically linked with autumn- delicious, delicate spices that play on your tongue and create an explosion of taste and flavour. I can’t resist anything with these flavours in!
- 110g caster sugar
- 110g self-raising flour, sifted
- 110g butter, softened
- 2 medium eggs
- 1 tbsp baking powder
- 1 tbsp cinnamon powder
- 2 tsp vanilla extract
- Splash of milk
- Pinch of salt
- Chai Latte Frosting-
- 140g butter, softened
- 280g icing sugar, sifted
- Splash of milk
- 2 tbsp chai latte powder (Drink Me Chai)
- Mini marshmallows
- Grated chocolate
- Line a 12 hole cupcake tray with cases and pre-heat the oven to 180C.
- Cream together the butter and sugar in a mixer until pale and fluffy- this will take around 3 minutes on a medium speed.
- Add the eggs one by one until fully incorporated.
- Then add the dry ingredients and vanilla extract, scraping down the sides of the bowls in regular intervals to ensure that all of the batter is mixed fully.
- Add milk if necessary to loosen the batter.
- Spoon into the cupcake cases and bake in the centre of the oven for 15 minutes or until the cupcakes are dark gold in colour and springy on the top- a knife should run clear when inserted into the middle of the cupcakes.
- Leave in the tins to cool for 5 minutes before transferring onto a wire cooling rack and leaving for a further 10 minutes.
- Meanwhile, start on the icing. Cream the butter and icing sugar, adding the sugar in 3 stages to make the mixing easier.
- Then add the chai flavouring until the icing has a golden brown colour.
- Add a splash of milk to loosen the icing mix and get more out of it- this will make it easier to pipe onto the cupcakes as well.
- Spoon the icing into a piping bag that has been fitted with a piping nozzle- I used a star tip nozzle, pictured above in the box on the far bottom right- the effect is rosette-like and looks very clean.
- Ice each cupcake equally (I had some icing left over as I was overcautious so don’t be shy with it) then decorate as you wish. I used mini marshmallows and grated chocolate for mine.
The frosting may be quite fiddly to get into the piping bag and it’s a very sticky decorating process, but these cupcakes turn out looking so pretty that it’s definitely worth it. You can flavour the icing with any spice that you have lying around your cupboards as long as you don’t make it too overpowering- nutmeg, cinnamon, cardamon, I think they’ll all taste so seasonal and beautiful!