Glazed Chai-Spiced Cupcakes (White Whole Wheat Flour)

 

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

1/3

cup margarine or butter, softened

1/2

cup fat-free egg product or 2 eggs

1

teaspoon vanilla

1/3

cup powdered sugar

Dash ground cinnamon

1 1/2

teaspoons butter or margarine, melted

1/4

teaspoon vanilla

Reserved prepared tea

• 1 Heat oven to 350ºF. 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.