For the Chai Latte Cupcakes
To prepare the chai latte cupcakes first gently heat the milk and teabag to a simmer.
Cover and leave to infuse for 20 minutes.
Heat the oven to 180°C (160° fan) gas 4.
Place paper cases in a 12 hole bun tin.
Remove the teabag and strain the milk, leaving it to cool to room temperature.
Beat together the butter and sugar in a mixing bowl until fluffy.
Beat in the eggs one at a time until blended.
Add the milk and blend well. Stir in the flour until well combined.
Spoon into the paper cases and bake for 15-20 minutes until golden brown and risen.
Cool in the tins for 5 minutes then place on a wire rack to cool completely.
For the chai latte cupcake frosting
Put the sugar and egg whites in a large heatproof bowl over a pan of simmering water and whisk constantly for about 3 minutes, until it feels hot to the touch.
Remove from the heat and whisk for about 5 minutes until cool and a thick and shiny meringue.
Add the butter, 1 tablespoon at a time, beating until smooth.
Continue beating for 5-10 minutes until thick and very smooth.
Add the vanilla and beat until incorporated.
Spread or pipe on the cakes.
Sprinkle with cinnamon and decorate the chai latte cupcakes with cinnamon sticks and cardamom pods.