Chai tea cupcakes with cinammon swiss meringue buttercream

I hope everyone had a happy Easter weekend, in whatever way you celebrate it. For me, baking is the best part of any holiday. And Chai Tea Latte has been my favorite warm drink ever since I discovered it. So when I saw this recipe I knew I had to try it. Of course I modified it a bit. I used milk instead of soy milk, to make it creamier. And instead of just adding the spices (cinammon, ginger, cardamom, clover) to the dry ingredients as the original recipe called, I infused the milk tea with a mix of spices called "Indian yogi" (if you are in Spain you can find it at Tea Shop.)

 I was a bit afraid of messing up with the swiss meringue buttercream, but after reading a few tutorials and watching this video (thanks Marcela) I just went for it. I do not own a candy thermometer, so I was really happy to learn there was a trick to know you are ready to start beating (rubbing the egg white - sugar mixture between your fingers until it feels smooth and all the sugar grains are melted). And wow that marshmallow, sticky texture. I think next time I want to stay there and just spread it over a pie or something . Also, if you try it, and like everyone said to me, do not be afraid when a short while after adding the butter it starts looking curdled. Keep mixing and it will come together. And in the end you will have an icing with a soft, velvety, texture.Now I just have to learn to pipe the icing properly.