Chai and Honey Icing Cupcakes

Pre-heat the oven to 160 degrees C. Line a cupcake pan with paper liners and set aside.

Cupcake Preparation: 

Pour the milk into a small saucepan and add the tea. Heat the milk to almost boiling and then turn of the heat and leave to infuse for 10 minutes. Pour the tea infusion through a piece of cheesecloth or fine sieve and reserve the milk, discard the tea. Leave to cool.

In the bowl of an electric mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, bicarbonate of soda and a pinch of salt. Mix on medium speed until the mixture is slightly coarse and sandy. This takes about 5 minutes.

In a small bowl, whisk together the egg and vanilla extract. Add the cooled milk-tea mixture and whisk again.

Pour half of the milk mixture into the flour mixture. Beat until just incorporated. Pour in the remaining milk mixture, turn the mixer up to medium-high speed and beat for 1 minutes, until well blended.

Divide the batter between the prepared cups.

Bake the cupcakes for 18 to 20 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes. Remove the cupcakes from the pan to cool completely before frosting.

Frosting Preparation: 

In a medium bowl, whisk together the icing sugar, honey, cream, and salt. Whisk until smooth. Use a butter knife to generously spread the frosting on top of the cooled cupcakes. Sprinkle with just a little allspice.