Begin by gently warming the milk in a saucepan over medium heat, ensuring it doesn’t boil. Add the chai tea bags and steep for 10-15 minutes until infused. Remove and set aside.

Preheat your oven to 160°C Fan/180°C/350°F. Line a cupcake tray with paper cases.

In a mixing bowl, cream together the softened butter and light brown sugar until fluffy. Add in the eggs and vanilla extract, mixing until combined. Gradually mix in the self-raising flour, bicarbonate of soda, and spices, followed by the cooled chai-infused milk.

Divide the batter among the lined cupcake cases and bake for 20-25 minutes until golden and a toothpick comes out clean.

Allow cupcakes to cool in the tray for a few minutes before transferring to a wire rack to cool completely.

Prepare the spiced buttercream by beating the softened butter until creamy. Gradually sift in icing sugar and mix until smooth. Add reserved chai milk and spices to adjust flavor and consistency.

Once cooled, decorate cupcakes with the spiced buttercream using a piping bag or a spatula.

Sprinkle a mixture of demerara sugar and cinnamon over the buttercream.

Serve on a lovely platter. Store any leftovers in an airtight container for up to three days.