Chai Cupcakes So Tasty

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Chai Cupcakes

"If you're a fan of Chai tea and Chai lattes, that is a way to include those flavors into your goodies."

Ingredients :

1 cup milk
2 black tea luggage
2 chai tea luggage
half cup simple yogurt
3/four cup white sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1/four teaspoon baking soda
half of teaspoon baking powder
2 teaspoons floor cinnamon
half of teaspoon ground ginger
1/four teaspoon ground cloves
half of teaspoon salt
1 pinch floor black pepper

Instructions :

Prep : 15M	Cook : 12M	Ready in : 35M

Preheat oven to 350 ranges F (175 tiers C). Grease a 12 cup muffin pan or line with paper baking cups.
Heat the milk in a saucepan till nearly boiling. Remove from the warmth and upload the black tea and chai tea baggage. Cover and let stand for 10 mins. Wring out the tea luggage into the milk and discard luggage. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the moist substances into the dry combination and stir until combined. Spoon the batter into the prepared cups, dividing flippantly.
Bake within the preheated oven till the tops spring again while gently pressed, 20 to twenty-five mins. Cool in the pan set over a twine rack. When cool, set up the cupcakes on a serving platter. Frost with favored frosting (I opt for vanilla).

Notes :

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