Fluffy Chai cupcakes with Honey meringue frosting

Chai cupcake recipe.

113 g / 1 stick of butter
25+75g/half cup of sugar
2 eggs separated
1 egg
110 g cake flour/ all purpose flour / low protein flour
1 tsp baking powder
1 packet of Lipton chai tea latte+ 2 tbsp /30 ml of hot water


Cream butter and sugar till fluffy 5 min
Add an egg and the 2 egg yolk
Sift the flour and baking powder.
Mix the flour and chair tea alternately.
Set aside

Beat 2 egg whites till foamy.
Add sugar gradually and beat until soft peak.

Fold the egg white meringue to the cake mixture.
Fill 2/3 full and bake in a preheated oven 170/180 c for 20-30 min.

Honey meringue frosting

1 egg white
1 tsp of honey
1/2 tsp of glucose syrup
A pinch of cream of tartar


Mix all ingredient over double boiler and whisk for 5 min
Turn off the stove and beat using stand mixer for 10 min