Sometimes the simplest thing can transport you back to a place; a sound, a smell, a taste. It may be something you experienced throughout a holiday, or it maybe something new, something that from that point on becomes inextricably linked to that moment.
A few days ago I wrote about a recent trip to Bratislava, and my fondness for the cafe Urban Space. I’ve talked enough about the cheesecake, but today I’m going to embellish a little more about my beverage of choice – the Maple Chai Latte. I love this drink. Enough said. In fact I loved it so much, I decided that I needed to make it into a cupcake, that being the ultimate accolade for any foodstuff.
This recipe was adapted from Naturally Ella, though with a couple of minor changes. These changes were borne out of necessity but still worked well. Primarily I used whole spices as opposed to powdered spiced. I also added some vanilla to the whipped cream rather than the maple to add a contrast. They also went down well with Max who liked it far better than the initial Maple Chai latte (not his favourite drink…) Success all around!
Maple Chai Latte Cupcakes
- ½ teaspoon cinnamon powder
- ⅛ teaspoon ground clove
- ⅛ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- 1 whole star anise
- ⅛ teaspoon ground black pepper
- 2 black tea bags
- ¼ cup butter
- ¼ cup + 2 tablespoons maple syrup
- ¼ cup 2% or whole milk
- ¾ cup unbleached flour or whole wheat pastry flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon sea salt
- 1 large egg
- 1 cup whipped cream
- 1 tsp vanilla extract
- 2 tbsp icing sugar
In a small pot, combine spices, tea bags, butter, maple syrup, and milk. Bring mixture to a simmer, letting butter melt, and once everything is melted together and warm, remove from heat and let cool for 10-15 minutes. After, remove star anise and tea bags, making sure to squeeze any remaining liquid from the tea bags.
Preheat oven to 350˚ and line a muffin tin with 6 liners. Whisk the egg and then add the flour, baking soda, baking powder, and sea salt. Stir in the cooled chai mixture and mix until just combined. Divide batter into the muffin tin and place in the preheated oven. Bake for 18-20 minutes until an inserted toothpick comes out clean. Remove from oven and let cool for 5 minutes. Transfer muffins out of the tin to a rack and finish cooling.
Once muffins are cool, whip the cream, icing sugar and vanilla extract together. Pipe the whipped cream onto the cupcakes and sprinkle with a bit of cinnamon to serve.