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Glazed Chai-Spiced Cupcakes (White Whole Wheat Flour)

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Glazed Chai-Spiced Cupcakes (White Whole Wheat Flour)
  • Prep 25 min
  • Total 2 hr 10 min
  • Servings 12
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Our tasters fell in love with these sweetly spiced, tender and moist cupcakes. If you can't find ground cardamom, leave it out.
Updated Aug 30, 2011

Ingredients

Cupcakes

  • 2 tea bags flavored with orange rind and sweet spices
  • 2/3 cup boiling water
  • 1 cup Gold Medal™ white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 3/4 cup granulated sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 1 teaspoon vanilla

Chai Glaze

  • 1/3 cup powdered sugar
  • Dash ground cinnamon
  • 1 1/2 teaspoons butter or margarine, melted
  • 1/4 teaspoon vanilla
  • Reserved prepared tea

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Place tea bags in boiling water in measuring cup; let stand 5 minutes. Remove tea bags, squeezing liquid into measuring cup. If necessary, add enough water to tea to measure 2/3 cup. Measure 1/2 cup tea for cupcakes; reserve remaining tea for glaze.
  • 2
    In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, the salt, ginger, cardamom and cloves; set aside. In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup tea until smooth. Fill muffin cups one-half full.
  • 3
    Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; place on cooling rack. Cool completely, about 20 minutes.
  • 4
    Meanwhile, in small bowl, mix powdered sugar, dash cinnamon, melted butter, 1/4 teaspoon vanilla and enough remaining tea until smooth and desired drizzling consistency. Drizzle over cupcakes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

Nutrition

Nutrition Facts are not available for this recipe
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