Individual cakes for a Halloween party, fall dinner dessert, or kids party.
1-1/4 cup milk
6 tsp DavidsTea Pumpkin Chai tea
1-1/4 cup flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp ginger
1/4 tsp cloves
3/4 cup sugar
1/3 cup canola oil
2 tsp vanilla extract
1 tsp apple cider vinegar
Step 1: Preheat oven to 350°F.
Step 2: Bring milk to a simmer then remove from heat and add Pumpkin Chai tea. Steep for 10 minutes.
Step 3: In a large bowl, sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, cardamom, ginger and cloves.
Step 4: In another bowl, mix sugar, canola oil and vanilla extract.
Step 5: Strain tea from milk, whisk in the apple cider vinegar, then whisk mixture into the rest of the wet ingredients.
Step 6: Fold dry ingredients into the wet ingredients until smooth.
Step 7: Scoop batter into a lined cupcake pan and bake for 15-20 minutes.
Step 8: Cool and top with vanilla buttercream frosting or a frosting of your choosing.
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