Spiced Chai Cupcakes with Cinnamon Cream Cheese Frosting... seriously delicious...

In India, 'chai' literally refers to tea. Chai has a history that is over 5000 years old and was originally used as an "ayurvedic" healing remedy. It has been known to lower cholesterol and blood pressure - aiding diabetics, helps the digestive system, and has a powerful source of antioxidants. Most importantly, it tastes amazing.

Chai Spice Mix: 

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

3/4 tsp ground cardamom

1/8 tsp ground nutmeg

Mix all the spices in a small bowl and keep to the side.

Cupcake Mixture:

350ml flour

1 1/4 tsp baking powder

125 g butter, softened

250ml sugar

1 tsp vanilla extract 

1 egg plus 2 egg whites

175ml milk

Chai spice mix

Heat oven to 175 degrees C and line a cupcake tin with 12 cupcake liners.

Beat the butter and sugar until light and fluffy, adding the sugar a tablespoon at a time. Add the egg and the egg whites, one at a time, beating well after each addition. Add in the vanilla extract.

In a separate bowl, mix flour, baking powder and chai spice mix. Alternately add the flour mixture and milk, beginning and ending with the flour.

Fill the liners about 3/4 full. Place in the oven and immediately turn down the temperature to 160 and bake for about 20-25 minutes or until an insert skewer comes out clean.

Cinnamon Cream Cheese Frosting

2 1/3 cups icing sugar, sifted

3 Tablespoons butter, room temperature

125g cream cheese, cold 

1/4 teaspoon ground cinnamon

Beat the powdered sugar, cinnamon, and butter together in the bowl with an electric mixer. 

Add the cream cheese all at once and beat on medium to medium-high until incorporated and the frosting is light and fluffy.

Do not over-beat as the frosting can quickly become runny!!!