Bondi Chai Cupcakes

Courtesy of The Sugar Junkie

METHOD:

  1. Position rack in the middle of the oven and preheat to 175C. Line a standard muffin tray with paper liners. In a small bowl, steep the teabags in  the boiling water for 5 minutes. (Or if using Bondi Chai, please put 3 serves of tea in bowl, as per packet instructions.) Discard the tea bags and let the tea cool to room temperature. 
  2. In a bowl, whisk together the flour, brown sugar, baking soda and salt. In a large bowl combine the honey, melted butter, buttermilk, chai mixture and egg. Add the flour and using an electric mixer on medium speed, beat until just combined.
  3. Divide the batter evenly amongst the muffin cups, filling until about ¾ full. Bake until a toothpick comes out clean (around 15-20 minutes)
  4. Let the cupcakes cool completely (about 1 hour) before icing.

Basic Buttercream

METHOD:

  1. In a large, clean, heatproof bowl combine the egg whites and sugar. Set the bowl over, but not touching, simmering water. Heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is warm to the touch – roughly 2 minutes. 
  2. Remove the bowl from a saucepan. Using an electric mixer on high speed, beat the egg white mixture until fluffy, cooled to room temperature and holds stiff peaks, about 6 minutes.
  3. With the mixer on medium speed, add the salt and butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after the butter is added, continue to beat on high speed until smooth and creamy (about 3-5 minutes). Add the flavouring of your choice and frost away.

 

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