Recipe
October 19, 2010
Pumpkin Chai Cupcakes 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.
Directions
Yield:
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.
DavidsTea