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Glazed Chai-Spiced Cupcakes (White Whole Wheat Flour)
Glazed Chai-Spiced Cupcakes (White Whole Wheat Flour)
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Prep Time:
25 minutes
Total Time:
2 hours 10 minutes
Irresistibly moist and tender spiced cupcakes, omit cardamom if unavailable.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 350°F and line a 12-cup muffin tin with paper baking cups. Steep tea bags in boiling water for 5 minutes in a measuring cup. Remove tea bags, squeeze out liquid. Adjust tea amount to reach 2/3 cup. Use 1/2 cup tea for cupcakes and set aside the rest for the glaze.
  • Combine flour, baking powder, 1 teaspoon cinnamon, salt, ginger, cardamom, and cloves in a medium bowl; set aside. In a large bowl, beat granulated sugar and softened butter with an electric mixer until fluffy. Mix in eggs and 1 teaspoon vanilla until smooth. Gradually alternate adding flour mixture and 1/2 cup of tea while beating until smooth. Fill muffin cups halfway.
  • Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 5 minutes, then remove from the pan and place it on a cooling rack. Allow it to cool completely for about 20 minutes.
  • In a small bowl, combine powdered sugar, a dash of cinnamon, melted butter, 1/4 teaspoon of vanilla, and add remaining tea gradually until smooth and reach the desired drizzling consistency. Drizzle over cupcakes.

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