1 stick of butter (1/2 cup), cubed and at room temperature
2 large eggs, room temperature
2 teaspoons vanilla extract
½ cup of full fat yogurt
Instructions
Heat milk in the microwave and pour over tea bag. Let steep for 20 minutes. I
n a medium bowl, mix together all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, cardamom, cloves, ground ginger.
Heat milk in the microwave and pour over tea bag. Let steep for 20 minutes.
Cream the butter with the granulated and light brown sugar on medium speed in a large bowl.
Add eggs one a time and mix into the butter/sugar mixture and then add vanilla.
Add half of the flour mixture to the batter, then add the yogurt. Add the remainder of the flour mixture a little bit at a time alternating with tea-infused milk mixture. Mix until just combined as over mixing can cause a very tough cake.
Bake at 350 degrees for 25-30 minutes. Remove from oven and let cool in pan for 10 minutes. Then transfer to a wire rack and let cook for another 15 minutes before frosting.
Recipe by Six Snippets at https://www.sixsnippets.com/chai-cupcakes/