I was inspired to create this cupcake for Grandpa Joseph.
He is my Dad’s father. He passed away before I was born so I never met him.
Dad & Aunty Serene have told me that he was a great cook! I also want to be a great cook one day; he inspires me.
I picked Masala Chai Tea because it reminds me of him as he is Indian. Dad & Auntry Serene also like Masala Chai tea. ~Jo~
We used & adapted BenjaminWong’s recipes for Plain Cupcakes, Condensed Milk Glaze & Maple Buttercream from “Cupcakes with Attitude”.
Masala Chai Tea Cupcake, Gluten-free (makes about 10-12 cupcakes)
- 1 masala chai tea bag
- 2 Tbsp milk
- 125g unsalted butter
- 125g castor sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 pinch of salt
- 125g gluten-free flour
- 1.5 tsp baking powder
- Preheat oven to 180 degrees centigrade. Line cupcake tray with liners.
- Heat milk up till hot (we used the microwave). Soak the tea bag in it.
- Cream the softened butter with the sugar until well-mixed.
- Add eggs and beat till well-blended, light & fluffy.
- Add vanilla extract & salt.
- Fold in flour; stop when batter is well-mixed.
- Add milk tea & mix well.
- Spoon batter into cupcake liners till about 3/4 full.
- Bake for 25 min.
- Remove from oven and cool for about 5min before transferring to wire rack.
Condensed Milk Glaze
- 30g unsalted butter
- 4 Tbsp condensed milk
- 1 pinch of salt
- 35g icing sugar
- Mix softened butter & condensed milk.
- Add in salt and sugar until all ingredients are well-mixed (the glaze should be thick & smooth).
Maple Buttercream Frosting
- 200g unsalted butter
- 3 drops of maple syrup flavouring
- 200g icing sugar
- 2-3 Tbsp water
- Cream the softened butter.
- Add the maple syrup oil.
- Add icing sugar and combine well.
- Gradually add water to obtain the right consistency.