1 1/4 cups Silk vanilla soy milk (or use cows milk)
1 Tb loose or 3 tea bags of chai spice tea
1 1/2 sticks (12 Tbsp) unsalted butter, room temperature
1 3/4 cup castor sugar
2 large eggs, room temperature
2 tsp double vanilla essence or 2 vanilla beans
1/2 tsp salt
2 1/2 tsp baking powder
2 cups minus 2 tb Plain flour
1/2 cup whole wheat flour
1). Heat the milk in a saucepan until it begins to bubble. Remove from heat, adding the tea, then cover and allow to stand for 10 minutes.
2). Cream the butter and sugar, then add the eggs, one at a time, then add the vanilla, salt and baking powder.
3). Remove the teabags (or strain) squeezing out all of the milk. Measure to make sure there is still 1 1/4c of milk, adding more if needed.
4). Add the sifted flours and milk in gradually, mixing well.
5). Beat until mixture is smooth and shiny.
6). Spoon mixture into 24 baking cups, and bake in a preheated oven at 190C for 20 minutes, or until a skewer inserted into the centre of the cakes comes out clean.