GINGER CHAI CUPCAKES

GINGER CHAI CUPCAKES
INGREDIENTS:
- 2/3 cup whole milk
- 2 tbsp Groovy Ginger Chai
- 1 3/4 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sour cream
- 1 Tablespoon vanilla
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 eggs
RECIPE PREPARATION
- Warm milk to just boiling, remove from heat and whisk in the Groovy Ginger chai blend. Set aside to cool.
- Preheat oven to 350 and place 12 cupcake papers in a cupcake tin.
- Mix the Ginger tea with milk, sour cream and vanilla.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder and salt until lump free.
- In a large mixing bowl, beat together the eggs, sugar and oil until thick and pale yellow.
- Stir in half of the flour mixture, then the milk mixture. Stir in the rest of the dry ingredients until just mixed.
- Scoop into cupcake papers and bake for 15-18 minutes.
- Cool in cupcake tin for about 10 minutes, then remove to a wire rack and cool completely before covering with your favorite frosting.