Chai Spiced and Vanilla Iced Cupcakes

Instructions

1. Pre heat the oven to 180°C.
2. In a saucepan add all the ingredients for the infused milk, bring to a bowl and quickly reduced to a low heat for about 5 minutes. Remove from the heat and set aside to infuse, ideally for a good 10-15miutes for maximum flavour.
3. Line a 12 holed muffin tin with paper cases.
4. In a large bowl sieve in all the dry ingredients and stir to combine.
5. Drain the infused milk through a sieve and into a large bowl. Whisk in the lemon juice apple cider vinegar and vanilla extract.
6. In a separate bowl whisk then whisk in the sugar and oil to make a batter.
7. Gradually fold in the flour mix until just combined, do not overwork.
8. Divide evenly between the cases and place in the oven for 20-25 mins, until lightly golden, puffed up and they spring back to the touch.
9. Place the butter in a mixer with the balloon whisk attachment or using a hand held electric whisk. (You can whisk by hand but it will be tough going). Whisk for a few minutes to lighten the fats and volumise.
10. Gradually add the icing sugar spoon full at a time. Keep whisking for a good 5 minutes until light and fluffy, add the vanilla beans and lemon juice, whisking to combine. Place in the fridge till you‘re ready to use it.
11. Once cooked remove from the oven and allow to cool completely before icing.
12. Either using a pipping bag or by hand ice the cupcake and adorn with whatever sprinkles take your fancy.
13. Best eaten with 24 hours and will keep for well for 2. They can dry out after that time.