B-well Chai-spiced cheesecake cup cakes
(22 Aug 2019)

Bwell Chai spiced cheesecake cup cakes

B-well chai-spiced cheesecake cup cakes
Recipe by Nicole Snelling

For the cup cakes:
2 Cups Flour
1 Cup Sugar
1 Cup Milk
2 Extra-large eggs
1/3 Cup B-well Canola oil
2 Tbsp Chai spice
1 tsp Baking powder
½ tsp Salt

B-well Canola baking spray

Preheat the oven to 180°C.
Add flour, sugar, baking powder, chai spice and salt to a mixing bowl and mix well.
Add the milk, eggs and B-well Canola oil to a measuring jug and whisk to combine.
Add the milk mixture to the dry ingredients and mix well to combine.
Line two muffin/cup cake baking pans with cupcake liners, give them a light coating of B-well canola baking spray and fill each liner with the mixture, about ¾ full.
Bake the cupcakes for 20-25 minutes or until a cakes tester/skewer comes out clean.
Allow the cupcakes to completely cool on a wire rack.
Using a teaspoon, gently scoop out the center of each cupcake and fill them with the cream cheese frosting.
Pipe the remaining frosting onto the top of each cup cake and garnish with some dusted cinnamon and chopped candied ginger.

250g Cream cheese, room temperature
500g Icing sugar (sifted)
3 Tbsp Milk
1 tsp Ground cinnamon
 ½ tsp Ground cardamom

Add all the ingredients into a bowl /mixer and mix all the ingredients well to combine.
Place the frosting into a piping bag to be used to frost the cupcakes.


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