{"id":49663,"date":"2022-11-14T10:35:33","date_gmt":"2022-11-14T17:35:33","guid":{"rendered":"https:\/\/goodlifevancouver.com\/staging\/2138\/?p=49663"},"modified":"2026-09-30T16:16:24","modified_gmt":"2026-09-30T23:16:24","slug":"chai-latte-cupcakes","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/chai-latte-cupcakes\/","title":{"rendered":"Chai Latte Cupcakes"},"content":{"rendered":"

Chai Latte Cupcakes from the Luxe Baker<\/h2>\n

Alina Fintineanu is a competed in season five of The Great Canadian Baking Show. Since her season aired, she has spent time perfecting new original recipes, including her Chai Latte Cupcakes<\/strong>. Made with chai-infused milk and buttercream, this will be your new go-to baking project when you must stay indoors when it\u2019s too chilly! Check out her website Baking With Alina.<\/a><\/strong><\/p>\n

\"chai<\/p>\n

Serves 15<\/h4>\n

Chai infused milk<\/h4>\n

150 ml milk, 2%
\n4 Chai tea bags<\/p>\n

Sponge<\/h4>\n

135g unsalted butter, softened
\n120g golden yellow sugar
\n200g all-purpose flour
\n2 tsp baking powder
\n\u00bc tsp baking soda
\n\u00be tsp ground cinnamon
\n\u00bd tsp ground cardamom
\n\u00bc tsp ground ginger
\n\u00bc tsp ground cloves
\n\u00bc tsp ground allspice
\n\u00bc tsp ground nutmeg
\n\u00bd tsp salt
\n2 large eggs, room temperature
\n1 tsp vanilla extract
\n90ml chai-infused milk
\n\u00bd cup chopped pecans<\/p>\n

Buttercream<\/h4>\n

250g unsalted butter, softened
\n225g powdered sugar, sifted
\n3 tsp chai infused milk
\n1 tsp vanilla extract
\n\u00bd tsp ground cinnamon
\n\u00bc tsp ground nutmeg
\n1\/8 tsp ground cardamom
\n\u00bc tsp salt<\/p>\n

Cinnamon sugar<\/h2>\n

\u00bd tbsp demerara sugar
\nLarge pinch of cinnamon
\nDecorations (optional)
\nStar anise and cinnamon sticks<\/p>\n

To make the infused chai milk:<\/h4>\n

In a small saucepan, warm the milk until hot but not boiling. Remove from heat and add the
\ntea bags. Leave to infuse for 10-15 minutes. Squeeze tea bags well, discard, and set infused
\nmilk aside.<\/p>\n

To make the sponge:<\/h4>\n

Preheat the oven to 350F. Sift together all the dry ingredients: flour, spices, salt, baking
\npowder, and baking soda. Cream together the butter and golden yellow sugar until light and fluffy.
\nAdd the eggs and vanilla extract. Add the dry ingredients, careful not to overmix. Add 90 ml
\nof the chai-infused milk, and \u00bd cup of chopped pecans. Pipe batter into a prepared and
\nlined cupcakes pan. Bake for 12-15 minutes or until a toothpick inserted in the middle of a
\ncupcake comes out clean. Cool in the pan for 1 min, then gently remove the cupcakes to a
\ncooling rack. Let cool completely before frosting.<\/p>\n

To make the buttercream:<\/h4>\n

Place all buttercream ingredients in the bowl of a stand mixer with the paddle attachment.
\nMix well, until the sugar is dissolved, and the frosting is light, fluffy, and voluminous. Pipe
\nonto cupcakes using your desired piping tip (I used Wilton 1M).
\nTo make the cinnamon sugar:
\nPlace demerara sugar and cinnamon in a small bowl. Rub together using your fingertips.
\nSprinkle onto frosted cupcakes and top with star anise and half a cinnamon stick (optional).<\/p>\n

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