Thai Chai Cupcakes
Today it finally rained! After a few weeks of blisted sunny days, it poured in Okayama. There were lightnings too, which reminded me of good ol’ Malaysia. The lightnings in Malaysia are wayyyy scarier though 
Didn’t do nothing much..wanted to make bagels, but I didn’t have enough ingredients to make ‘em and instead, gave in to another recipe which was a bit more simpler and used less ingredients. We were having Chai as drinks to accompany our roti jala for lunch and had some left.. so didn’t want that to go to waste, I searched for a recipe from this very cute cupcake blog, Cupcake Bakeshop By Chockylit and found a recipe called the Thai Ice Tea Cupcake and make them using the leftover tea..It was very easy to make, though I did make some changes 
Thai Ice Tea Cupcakes
If you don’t have Chai at home u can just use regular tea. Here’s the recipe:
Ingredients:
115 g butter ( I used margarine, and I think that made my cupcakes a little dense )
125 g white sugar
220 g flour
2 tsp salt
2 tsp baking powder
1 cup tea concentrate ( 150ml warm water + 50ml milk + 2 teabags )
1 tsp cinnamon, nutmeg and all-spice
4 egg whites
How to make:
1. Cream butter and sugar until soft and fluffy.
2. Sift together dry ingredients and prepare the tea mixture ( warm water, milk, teabags & spices )
3. Stir in flour and tea mixture alternately into the butter mixture until well combined.
4. Beat egg whites with 1 tbsp of sugar until soft peaks form.
5. Fold in the egg whites into the batter until white streaks are gone. Scoop into cupcakes papers until 2/3 full. Bake in a preheated oven of 180deg for 15-20minutes.