1-To make the chai tea infused milk,: To make the chai tea infused milk, warm up the milk until it is hot but not boiling, take it off the heat and add the chai spiced tea bags. Leave to brew for 10-15 minutes. Before removing them, squeeze them out as much as possible
2-Pre-heat your oven to 160C Fan/180C/350F/Gas Mark: Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a 12 hole cupcake tin with cupcake cases
3-In a mixing bowl mix together the: In a mixing bowl mix together the butter and sugar, ideally using an electric mixer, until smooth
4-Add the eggs and vanilla extract, and: Add the eggs and vanilla extract, and whisk them in
5-Add the self raising flour, bicarbonate of: Add the self raising flour, bicarbonate of soda, cinnamon, cloves, ginger, cardamom and nutmeg, and whisk together gently
6-Then mix in 90ml of the infused: Then mix in 90ml of the infused milk
7-Divide the mixture the cupcake cases and: Divide the mixture the cupcake cases and bake for 20-25 minutes until they are golden on top and a thin skewer inserted into the middle of a cupcake comes out clean. Let them cool completely on a wire rack
8-Make the icing by mixing together the: Make the icing by mixing together the butter, icing sugar, cinnamon, ground cloves, cardamom and tea infused milk. For best results use an electric whisk. If the buttercream is too stiff you can add a little more milk
9-Pipe the buttercream onto each cupcake using: Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle. Or spread on with a spoon
10-Store in an airtight container in a: Store in an airtight container in a cool place, and eat leftovers within 3 days