Makes 12 cupcakes

Preparation time: 15 minutes + cooling and chilling

Cooking time: 25 minutes

1. Preheat the oven to 180ºC (fan 160ºC)/350ºF/gas mark 4. Line a 12-cup muffin tin with cupcake papers.
2. Cream your butter and sugar together.
3. Add your eggs and chai and beat together until you have a smooth consistency.
4. Fold in your flour.
5. Bake in the oven for around 25 minutes until the sponge bounces back when you press it.

• For the cupcakes:
  • 4 eggs
  • 200g butter
  • 200g sugar
  • 200g self-raising flour
  • 5 tablespoons of chai

  For the chai butter-cream frosting:

  • 125g butter
  • Splash of milk
  • 180g icing sugar
  • 2 tablespoons chai