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My review
Chai Cupcakes
Aimee Power
"If you are a fan of Chai tea and Chai lattes, this is a way to incorporate those flavors into your sweets."
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Ingredients
35 m servings 147 calsOriginal recipe yields 12 servings (12 cupcakes)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
- Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags. 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 wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (I prefer vanilla).
Nutrition Facts
Per Serving: 147 calories; 5.3 g fat; 22.8 g carbohydrates; 2.3 g protein; 2 mg cholesterol; 159 mg sodium. Full nutrition
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Reviews
Read all reviews 4450 Ratings
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Most helpful positive review
3/14/2009
I can't fairly rate this recipe because I modified it. I read about the consistency problems that other people had and It just didn't seem quite right to me that there wasn't any eggs. I doubled...
Most helpful critical review
11/2/2010
First, let me say a few things. I have never given a 1 star rating before. Usually the recipes that I make do have some value to them. The flavor may be a little off, the texture may be weir...
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Least positive
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3/14/2009
I can't fairly rate this recipe because I modified it. I read about the consistency problems that other people had and It just didn't seem quite right to me that there wasn't any eggs. I doubled...
11/2/2010
First, let me say a few things. I have never given a 1 star rating before. Usually the recipes that I make do have some value to them. The flavor may be a little off, the texture may be weir...
7/26/2008
Loved these! Very moist. I made a vanilla frosting and added a little nutmeg and cinnamon and they were great!
11/16/2010
I made these just a few days ago and they were delicious, a cousin to carrot cake! I upped all the dry stuff, especially the chi tea which I let steep for a bit longer and did without the vanill...
10/29/2010
After reading the reviews, I followed one of the modified recipes (double the recipe, skip the yogurt, add 2 eggs, and an additional 1/2 teaspoon baking powder). I also substituted the chai with...
8/3/2008
Did not care for the texture at all. The taste was very good and "moist" could not even begin to explain the mushy feel. Loved the taste though, wish it worked but it just didn't.
5/25/2008
The texture of these cupcakes is not very appealing. It tasted like a somewhat mushy pancake, although they were fully cooked. The flavor is nice and spicy but the texture really ruined the reci...
3/11/2011
These cupcakes were amazing! I am a sucker for chai and these hit the spot. I read other reviews that said to omit the yogurt and add two eggs so I went half way and added 1/4 cup yogurt and 1 e...
8/1/2008
I love these! everyone is always asking for them! I have even talked to people who don't like chai tea and they love these cupcakes!!