Chai Cupcakes
INGREDIENTS:
· 1 cup milk
· 2 black tea bags
· 2 chai tea bags
· ½ cup plain yogurt
· ¾ cup white sugar
· ¼ cup canola oil
· 1 teaspoon vanilla extract
· 1 cup all-purpose flour
· ¼ teaspoon baking soda
· ½ teaspoon baking powder
· 2 teaspoons ground cinnamon
· ½ teaspoon ground ginger
· ¼ teaspoon ground cloves
· ½ teaspoon salt
· 1 pinch ground black pepper
DIRECTIONS:
1. Preheat oven to 350ºF
2. Grease a 12 cup muffin pan or line with paper baking cups.
3. Heat the milk in a saucepan until almost boiling
4. Remove from the heat and add the black tea and chai tea bags
5. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags
6. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla
7. In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper
8. Pour the wet ingredients into the dry mixture and stir until blended
9. Spoon the batter into the prepared cups, dividing evenly
10. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes
11. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (vanilla or cream cheese is great!)