Vanilla chai-spiced cake with fluffy cinnamon buttercream frosting and white chocolate flakes on top. This is comfort food at it’s best!
429g all-purpose flour
3 tsp baking powder
265g caster sugar
1/2 tsp salt
375ml of milk
125ml vegetable oil
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
1 batch of my Fluffy Vanilla Frosting
1 tbsp cinnamon (for frosting)
100g white chocolate flakes
1 cinnamon stick
1 tsp black peppercorns
1 tsp cardamom pods
1 tsp fennel seeds
1 tsp fresh or dry ginger
Let's get Cooking...
Start off my infusing your milk with cinnamon, cloves, peppercorns, cardamom pods, fennel seeds and ginger slices. Place the milk in a medium sized saucepan and add the spices, then bring to a boil on a low heat. Once the milk begins to froth up and boil take it off the stove immediately and set it aside to infuse for 10 min, then strain using a strainer and let it cool down (warm is ok) while you prepare the batter.
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
While your cupcakes are baking and cooling prepare your frosting by adding cinnamon to it and mixing it in well until its flavored evenly. Finish off with a sprinkle of white chocolate flakes
**to make your own chocolate flakes: Drizzle melted chocolate on to a large sheet of baking paper using a fork or spoon and let it set for 5-10 min in the fridge before you break it up into little pieces.