Chai Cupcake Recipe

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

5 Add:

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.