Eric Lanlard's chai tea cupcakes recipe

Name: Eric Lanlard's chai tea cupcakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g (4.4oz) Plain flour; 25 g (0.9oz) Pure cocoa powder, plus extra for dusting; 25 g (0.9oz) Instant chai tea mix for the cupcakes; 1 tsp Baking powder; 0.25 tsp Fine salt; 100 g (3.5oz) Unsalted butter, softened for the cupcakes; 150 g (5.3oz) Caster sugar; 2 Large eggs; 0.5 tsp Vanilla extract; 80 ml (2.8fl oz) Milk; 200 g (7.1oz) Unsalted butter, softened for butter-cream frosting; 50 g (1.8oz) Instant chai tea mix for butter-cream frosting; 60 g (2.1oz) Icing sugar, plus extra for dusting; 1 Orange - finely grated zest

Servings: persons

125 g (4.4oz) Plain flour
25 g (0.9oz) Pure cocoa powder, plus extra for dusting
25 g (0.9oz) Instant chai tea mix for the cupcakes
1 tsp Baking powder
0.25 tsp Fine salt
100 g (3.5oz) Unsalted butter, softened for the cupcakes
150 g (5.3oz) Caster sugar
2 Large eggs
0.5 tsp Vanilla extract
80 ml (2.8fl oz) Milk
200 g (7.1oz) Unsalted butter, softened for butter-cream frosting
50 g (1.8oz) Instant chai tea mix for butter-cream frosting
60 g (2.1oz) Icing sugar, plus extra for dusting
1 Orange - finely grated zest

1
Preheat the oven to 180C (fan 160C)/350F/gas mark 4.
2
Line a 12-cup muffin tin with cupcake papers.
3
Combine the flour, cocoa, chai mix, baking powder and salt in a bowl, and mix together.
4
In a large mixing bowl, cream the butter and sugar together, using an electric hand whisk on medium speed.
5
This will take about 3 minutes.
6
Add the eggs one at a time and beat in well.
7
Then stir in the vanilla.
8
With the whisk on low speed, alternately add the flour mixture and milk to the creamed butter mixture and beat until well combined and smooth.
9
Fill the cupcake cups with this batter up to three-quarters full.
10
Bake in the preheated oven for about 15 minutes or until risen, and an inserted skewer comes out clean.
11
Let the cupcakes cool completely on a wire rack before frosting.
12
For the frosting, combine all the ingredients in a bowl and mix with a wooden spoon until smooth.
13
Refrigerate until the cakes have cooled.
14
Spread or pipe the frosting on top of the cupcakes and, if you like, sprinkle with extra cocoa powder and icing sugar to decorate.

1057

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 125 g (4.4oz) Plain flour, 25 g (0.9oz) Pure cocoa powder, plus extra for dusting, 25 g (0.9oz) Instant chai tea mix for the cupcakes, 1 tsp Baking powder, and more.

Yes, Eric Lanlard's chai tea cupcakes recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!