Glazed Chai-Spiced Cupcakes (White Whole Wheat Flour)

By carvalhohm

Ingredients

• Chai Glaze:
• Cupcakes
• 2 tea bags flavored with orange rind and sweet spices
• 2/3 cup boiling water
• 1 cup Gold Medal® white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 3/4 cup granulated sugar
• 1/2 cup butter or margarine, softened
• 2 eggs
• 1 teaspoon vanilla
• 1/3 cup powdered sugar
• Dash ground cinnamon
• 1 1/2 teaspoons butter or margarine, melted
• 1/4 teaspoon vanilla
• Reserved prepared tea

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350ºF. Place paper baking cup in each of 12 regular-size muffin cups. Place tea bags in boiling water in measuring cup; let stand 5 minutes. Remove tea bags, squeezing liquid into measuring cup. If necessary, add enough water to tea to measure 2/3 cup. Measure 1/2 cup tea for cupcakes; reserve remaining tea for glaze.

2 In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, the salt, ginger, cardamom and cloves; set aside. In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup tea until smooth. Fill muffin cups one-half full.

3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; place on cooling rack. Cool completely, about 20 minutes.

4 Meanwhile, in small bowl, mix powdered sugar, dash cinnamon, melted butter, 1/4 teaspoon vanilla and enough remaining tea until smooth and desired drizzling consistency. Drizzle over cupcakes.