When we lived in Sydney one of my favourite shops to visit was Herbies at Rozelle. A little red corner shop stocked with a huge range of herbs and spices and I would always leave with so much more then I planned. I could stock up on the basics and also discover some obscure spices which would open up a whole new world of cooking for me. So much better than clothes or shoe shopping!
Ian (Herbie) Hemphill from Herbies has sent me 6 packs of their Chai Spice Mix. Last night I opened up one of the packs and made myself a soy Chai latte with some honey stirred in. Perfect to sip on a cold Winter’s night. It had a bit of a kick to it which was incredible and invigorating.
I did a little baking and a little experimenting to try and recreate the milky, spicy, honey warmth in the form of a cupcake. It worked! So very delicious but it wasn’t as spicy as the drink which meant the kids completely devoured the cupcakes. Dark brown sugar gives the cupcakes a little more depth to compliment the Chai spices and the drizzle of honey flavouring the icing and a sprinkle of cinnamon brings the cupcake together. Yummy!
If you would like to be in the running to win one of the five remaining Herbies Chai Spice Mix packs then leave a comment below telling and tell us what your favourite spice is. Hmmm … tough question. The spices I use the most are cumin and coriander but today my favourite spice would be fennel seeds – it brings a vegetable soup to life!
Winners will be announced Friday…
chai latte cupcakes
2 teaspoons of black tea or 2 black teabags
1 teaspoon Herbies Chai Spice mix
80g unsalted butter, softened
140g caster sugar
100g dark brown sugar
90g self raising flour
150g plain flour
1 1/4 teaspoons baking powder
125g unsalted butter, softened
320g icing sugar, sifted
2 tablespoons milk
1/2 teaspoon mild honey or more to taste
ground cinnamon for sprinkling
Preheat the oven to 180 degrees C. Line a tray of 12 cupcakes with paper cases.
Warm the milk and add the tea and Chai spice mix. Leave to infuse for 20 minutes then strain. Discard the tea and spices and reserve the milk.
Cream the butter and sugars together until light and fluffy. Sift the flours and baking powder together and set aside. Whisk the eggs into the infused milk. Add the flours and milk mixture alternately to the creamed butter and sugar. Mix until well combined.
Fill the paper cases two-thirds full and bake for 20 minutes or until the cupcakes spring back when touched. Remove from the tray and leave the cupcakes to cool on a wire rack.
To make the icing, cream the butter until light and very fluffy. Add the icing sugar, milk and honey and continue to mix for another 5 minutes. Ice the cooled cupcakes and finish them with a light sprinkle of ground cinnamon. Best eaten the day they are made!