Add fresh blueberries to balance the flavours

SERVES 6 // PREP TIME 30 mins // COOK 25 // TOTAL  55 mins

Muffin Ingredients:

Icing Ingredients:

• 2 tblspn SIPP Chai
• 60g dairy free margarine
• Dash of dairy free milk. We used rice milk 
• 400g icing sugar 

Steps:

1. Pre heat over to 180°C/356°F & grease your baking try. 
2. Beat the margarine and sugar together in a bowl with an electric whisk or food processor until combined. Add the bananas, SIPP Chai Latte powder and vanilla to the bowl and mix well.
3. In a separate bowl mix together the flour, baking powder, bicarbonate of soda and a pinch of salt. Add the banana and sugar mixture to the flour and mix everything together until it is fully combined. Stir through the chocolate and then spoon into your tray.
4. Bake in the oven for 25-30 minutes or until a skewer poked into the centre comes out clean (apart from if you hit chocolate!).
5. Meanwhile, blitz the margarine and milk together then carefully add the icing sugar and SIPP Chai Latte powder, mixing until it is thick and smooth.
6. Once the cupcakes have completely cooled decorate them with the icing either by hand using a palette knife or using a piping bag if you prefer a neater look. Top with blueberries for decoration and to balance the flavour. Any fresh berry would work. 

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