Chai Latte Cupcake

I'm reading Tuesdays with Morrie at the minute. Well I finished it today to be exact. Bawling in the kitchen, my glasses were filling up like little dams ready to burst. I'm sure many people have read it. It's a story of a man who learns of the terminal illness of his old college professor, Morrie and returns to visit him for 'one last class'.  Morrie is the kind of person we all strive to be, courageous, wise, compassionate and caring. He strips the human condition down to its most basic components. He analyses the culture we live in, the failings of the world to really fulfil us, to make us happy. He hits the nail on the head and reading it you feel like you should be taking notes, absorb the astute guidance because it rings so true. 

Of course aphorisms are easier said than obeyed- "Live each day as if it is your last", "Once you learn how to die you learn how to live"- but certainly there is no harm in trying to be a better person or trying to get more out of life. I really enjoyed it. Its a book you keep for reference, write your name and date on it and hope someone someday in the future reads it and it means something to them. 

My love of Chai Latte has been documented in my post on making Iced Chai Latte. I was well overdue on experimenting with the cupcake version. The sponge is warm and spic., I added rosewater because I've seen rosewater in chai tea recipes and it really complements the chai spices without overwhelming them. Go the whole hog with the beige buttercream frosting with a lovely pep. 

The cupcake and frosting is my own recipe, the chai spice mix is from The Novice Chef Blog

Makes 12 

For the cupcakes 

113g unsalted butter 

1 cup caster sugar 

1 1/4 cup plain flour sifted 

1/2 tsp baking powder 

1/2 chai spice mix (below)

2 large eggs lightly beaten 

120 ml milk 

1/2 tsp rosewater

For the chai spice mix (From the Novice Chef Blog)

1 1/2 teaspoon ground cardamom
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon ground nutmeg

For the buttercream

75g butter softened 

190g icing sugar sifted 

1/2 chai spice mix above

2 tbsp milk 

Method 

1. Beat the sugar and butter together until light coloured- around 5 minutes. 

2. Sift the flour and baking powder into a dry bowl. For the chai spice mix, mix all the spices together. 

3. Add the eggs one at a time with a heaped tablespoon of flour until all the egg is gone. 

4. Add the flour one third at a time alternatively with the milk and repeat until all the milk and flour is gone. Fold in the chai spice mix gently. 

5. Bake at 180oC fan oven for 15-18 minutes until golden. 

6. For the buttercream beat the butter, spice mix and icing sugar together until texture of breadcrumbs. Add the milk one tablespoon at a time until the mixture comes together. Add an extra tablespoon of mix until the frosting is loose enough to spread, a little softer than the consistency of nutella.