Ingredients

• 220g cake flour
• 1 Tbsp chai spice mix
• 200g Selati castor snow
• 1/4 tsp bicarbonate of soda
• 1 tsp baking powder
• 170g butter, room temp
• 3 egg whites
• 2 tsp vanilla paste
• 120ml sour cream
• 120ml milk

For the icing:
• 240g low fat cream cheese
• 100g unsalted butter, room temp
• 120g Selati icing snow, sifted
• 1 tsp lemon juice
• 1 tsp vanilla paste

Sprinkle of cinnamon, to serve

Instructions

• Preheat the oven to 180 degrees and place 12 muffin paper cups into a cupcake baking tray
• Whisk together dry ingredients in a large bowl.
• Add butter, egg whites, vanilla paste sour cream and milk on a medium speed until just smooth. Don’t overmix!
• Fill cupcake liners a little more than halfway and bake for 20 minutes.
• Remove from the oven and allow to cool before icing.
• For the icing, beat together all of the ingredients until smooth. Pipe a twirl onto your cupcakes and then sprinkle with some cinnamon.