Makes 12 medium sized cupcakes. They turn out with an almost carrot cake like texture, but taste like chai.
1. 1 cup milk (soy rice almond would probably work, but put in a bit more oil)
2.4 chai tea bags or 2 chai and 2 black or any combo of cardamom, chai, and black tea you may like up to 4
3. Steep bags in warmed milk for 10 minutes on stove top. cover
4. Get out dry ingredients.
A. 1 cup all purpose flour, though bleached or pastry flour may make it lighter
B. 1/4 tsp. ground ginger
C. 1/8 tsp ground gloves (up to 1/4 tsp if you really like them).
D. 1/4 tsp. cardamom. I personally like substituting this for the ginger and using only a pinch of the later.
.E.. 1/2 tsp. baking soda
F. 1/2 tsp. baking powder
G. Pinch of salt, pinch of black pepper
When 10 minute has gone by, take out tea bags
A. 1/2 cup (about 4 oz) plain yogurt. I used Greek plan. vanilla would be ok too, just use less vanilla in the rest of the recipe
B. 1/4 cup canola oil
C. 1 tsp. vanilla flavoring, less if using vanilla yogurt.
D. Mix all the liquids together in the milk pan
E.Pour liquid mix into dry mix
F. Stir well.
F.2 Take a taste to adjust the spices if you want. A bit more black pepper is often nice.
G. Pour in cupcake pans with or without cupcake papers
Oven 350 degrees. 20-25 min. Stick a toothpick in the center; when it comes out clean take the cupcakes out.
5. Frost with your favorite vanilla frosting and add a pinch of cardamom and ground ginger to the mix. To simulate the cream chai taste, consider mixing the frosting with 1/2 whipped cream cheese. It keeps the whole thing from being too sweet.