A member of our #RedSealWhānau - Chelsea Shine, @shinedining
1 Red Seal Mi-Chai teabag
¼ cup milk
1 ½ cups flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp salt
125g unsalted butter, softened
¾ cup sugar
1 tsp vanilla extract
150g cream cheese
100g unsalted butter, softened
2 ⅔ cup icing sugar
12 small rosemary sprigs
Preheat the oven to 180°C and line a 12 cup muffin tin with cupcake liners.
Heat the milk to a boil on the stove or in the microwave. Add the Mi-Chai teabag and leave to steep for 10 minutes or until the milk is room temperature.
Combine the flour, baking powder, cinnamon, ginger, nutmeg and salt in a large bowl.
In a second large bowl, beat the butter, sugar and vanilla extract until light and fluffy. Add the eggs, one at a time, beating until smooth and well combined. Add the dry ingredients and gently fold together. Remove the teabag from the milk, add to the batter and stir until just combined.
Spoon the batter into the lined muffin tin and bake for 15 minutes, or until the cupcakes spring back when touched lightly. Leave to cool.
For the icing, beat the cream cheese and butter until smooth. Add the icing sugar and beat until smooth. Spoon into a piping bag fitted with your desired nozzle and top each of the cupcakes with the icing.
Decorate each cupcake with a sprig of rosemary and sprinkle with a pinch of cinnamon.