Baking - Cakes

Chai Cupcakes with Panela Caramel

October 18, 2017

This post is sponsored by Grounded Pleasures

I bought a house! Well, an apartment, but same same, right? 

Sure, I’m going to be poor for the next thirty years, but YES to not having to ask to hang pictures on a wall anymore.

As soon as I saw this place, I knew it was mine. I walked through the terribly styled living area into the kitchen, where I saw what seems to be a purpose built area for taking food photos by a window. It was made for me, I’m telling you!

Obviously, I have been up very late at night obsessing over which pendant light I will hang above my non existent dining room table and all of the delicious things I am going to make in my new kitchen. Side note any tips for renovating a kitchen for approximately two thousand dollars? Please and thank you.

Lucky I have had lots of delicious Grounded Pleasures Chai keeping me company! It’s so spicy, not too sweet and super warming and is helping me hang onto those last winter/autumn vibes. 

Soon it’ll be too hot to be drinking chai all the time, so when Sophie asked me to come up with a recipe using their chai powder, I couldn’t say no. I also couldn’t say no to replacing my nightly chai with a chai cupcake. 

The earthy chai is so perfect in this buttery cake recipe, with the buttercream and panela caramel {made with Grounded Pleasures panela sugar} only improving upon perfection. If you haven’t tried panela sugar yet, get ready for a massive hit of flavour!



Chai Cupcakes with Panela Caramel
Serves 12
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Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
  1. 125g unsalted butter, softened
  2. 50g panela sugar
  3. 75g caster sugar
  4. 2 large eggs, at room temperature
  5. 1/4 cup sour cream
  6. 125g plain flour
  7. 1 1/2 tsp baking powder
  8. 1 1/2 tbsp Grounded Pleasures Seven Spice Sri Lankan Chai powder
  9. 1 tsp vanilla extract
  11. 150g caster sugar
  12. 50g panela sugar
  13. 50g unsalted butter
  14. 150mL cream
  15. Plus your favourite buttercream to pipe onto the cupcakes
  1. Preheat the oven to 170 degrees Celsius and line a muffin tray with cupcake liners.
  2. Place butter and sugars in the bowl of an electric mixer and beat on a medium speed until pale.
  3. Add the eggs, one at a time, and mix on a medium speed until incorporated, scraping down the sides of the bowl if needed. Mix through the sour cream.
  4. Fold through the flour, baking powder, chai powder and vanilla with a spatula until incorporated.
  5. Divide over cupcake tray and bake until cooked through, about 25 minutes. Allow to cool.
  1. Place the sugars in a heavy base sauce or frypan and heat over a medium heat until the sugar begins the melt and brown.
  2. Begin whisking and breaking apart the crystals. Once most have been melted and the sugar seems to be browning, remove from the heat whisk in the butter until melted and incorporated.
  3. Return to the heat, then whisk in cream and allow to return to a simmer. Whisk until caramel is smooth.
  4. Allow caramel to cool completely.
  1. Pipe each cupcake with your favourite butter cream {I like Italian meringue} then use a small offset spatula to spread the buttercream and create a small pool in the centre.
  2. Add a teaspoon of caramel to the pool.
erin made this

7 thoughts on “Chai Cupcakes with Panela Caramel

  1. celine

    Cupcakes and caramel…what a great combination…! This recipe is a winner as it allowed me to taste my favorite cupcakes with the delicious caramel. Thanks for sharing this great idea!


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