Fancy doing something different with your WILDBOS tea? Why not try baking! Here is our Masala Chai Rooibos and Date Cupcake recipe. These cupcakes are absolutely delicious, sweet and spicy with an indulgent cream cheese frosting. To give them a go, follow the instructions below!
Cake 240g self-raising flour 100g sugar 1 tsp mixed spice 1 tsp cinnamon 1 medium egg 125g unsalted butter 200ml boiling water 4 teaspoons Masala Chai Rooibos by WILDBOS 100ml honey 200g dates Icing 150g icing sugar 150g full-fat soft cream cheese Vanilla extract
1. To make these deliciously sweet chai & date cupcakes, preheat the oven to 170°C/325°F/Gas Mark 3 and line a 12-hole cake tray with cupcake cases. 2. Make a strong cup of tea using 200ml water and 4 heaped teaspoons of WILDBOS Masala Chai Rooibos. Brew for at least 5 minutes, the stronger the better!! 3. Cut the 200g of dates into small pieces. 4. Using a small saucepan, add the strong cup of tea, all the chopped dates, honey and butter. Leave on the heat and combine until the mixture reaches boiling point. Then remove from the heat and put on one side to cool. 5. Next using a large mixing bowl, begin to sieve the flour along with the mixed spice and cinnamon. 6. Fold the sugar into the flour and spice mix. 7. Separately beat the egg. 8. Once the date mixture is cooled, begin to fold in the egg and flour a bit at a time into the date mixture. Mix until all the dry and wet ingredients are well combined. 9. Divide the mixture between 12 cupcakes cases and bake for around 30 minutes. 10. For the icing, sieve the icing sugar into the cream cheese in the same bowl, gently mixing with a whisk until smooth. Be careful not to overmix this or it will become watery. 11. Once the cakes are cooked, remove from the oven and allow to cool before icing. 12. Add the icing using a teaspoon or alternatively put the cream cheese frosting into a piping bag and pipe onto each cake. 13. If you want to add an extra finishing touch, you can decorate your cream cheese topping with a date or a dusting of cinnamon. 14. Enjoy with a lovely cuppa!