I made just plain buttercream with milk and made it as pale as possible to simulate the white frothy top of a latte and to complete that latte look, my ever crafty mother, made a template out of a milk bottle, and I topped them with cocoa sprinkles over a cocoa bean template (I know they look a bit like lips!).
- 240ml milk
- 25g Vanilla chai latte powder ( you can get it in Tesco and Waitrose)
- 80g unsalted butter, softened
- 200g caster sugar
- 240g flour
- 1tbsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 60ml milk
- 30g vanilla chai latte powder
- 500g icing sugar
- 160g unsalted butter
- Preheat your oven to 200'c and fill your tin with cases (get a spare tin ready in case you have extra mix)
- Warm the milk and chai, stirring until fully incorporated but do not boil.
- In a mixer, beat together the butter sugar, flour, baking powder and salt until the mixture resembles fine breadcrumbs.
- With your mixer on slow, crack in the eggs one by one and then slowly pour in the chai latte. Turn your mixer up and mix until fully incorporated - don't forget to check if there is any mix hiding at the sides/bottom.
- Split the mixture between your muffin cases, take care not the fill them more than 2/3 full - that's what your spares are for! Bake in the oven for 18-20 mins or until a skewer inserted in the middle comes out clean
- Make the frosting, warm the milk and chai powder as before - making sure there are no crystals left in the bowl.
- In a mixer (with the lid on) whisk together the butter and icing sugar until you can't see any lumps of butter and it looks sandy. With your mixer now on low, slowly pour in the chai latte until you get the consistency you desire (hotter kitchens might no need it all). Turn your mixer up for about a minute to really get it full of air and fluffy.
- Pipe or cover the tops of your cakes with your frosting once they are fully cooled.