Recipe Chai & burnt butter cupcakes
Ingredients
- 1000g Macphie Caramel Crème Cake Mix
- 350g egg
- 200g water
- 300g vegetable oil
- 100g Macphie Vanilla Frosting
- 10g chai syrup
- 30g burnt butter
- 12 cinnamon stick
Method
In a machine bowl fitted with a paddle, add the egg and Caramel Crème Cake Mix and beat for 1 minute on slow speed and 3 minutes on medium speed.
Add the oil and water and mix for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on slow speed.
Bake at 180⁰C for 20-25 minutes.
Beat the Macphie Vanilla Frosting with the burnt butter and chai syrup. Place the frosting into a pipping bag with a starred nozzle.
Pipe on top of the Macphie Caramel Crème Cake cupcakes.
Dust with cinnamon and place a cinnamon stick in as decorations.
