Recipe

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.