Vanilla Chai Tea Latte Cupcakes

Ingredients

• 1 1/4 cups soy milk
• 1 tablespoon loos or 3 tea bags chai spice tea
• 1 1/2 sticks (12 tablespoon) unsalted butter, room temperature
• 1 3/4 cup white granulated sugar
• 2 large eggs, room temperature
• 2 teaspoon double strength vanilla
• 1/2 teaspoon salt
• 2 1/2 teaspoon baking powder
• 1 1/2 cups cake flour
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 12-16oz. cream cheese frosting
• Cinnamon (for garnish)

Directions

1. Pre-heat the oven 375^oF.
2. Heat soy on a small sauce pan over medium heat until it begins to bubble.
3. Remove from heat and add loose tea or tea bags and cover. Let sit for 10-12 minutes.
4. While tea is steeping, sift all three flours together into a medium bowl. Set aside.
5. When tea is done, squeeze milk out of the bag. Measure to be sure it still equals 1 1/4 cups of liquid. If needed, add more soy. Set aside.
6. Cream butter and sugar with electric mixer in a large bowl.
7. Add eggs one at a time, then vanilla, salt and baking powder.
8. Begin to add soy and flour in three batches, alternating between the two. Begin with soy and end with flour. 
9. Beat on low until all ingredients are incorporated evenly and mixture is smooth and shiny. Divide mixture evenly among the 24 baking cups.
10. Bake for 18-22 minutes or until a toothpick is inserted in centre and comes out clean.
11. Allow to cool completely before frosting with cream cheese frosting. Add a dash of cinnamon on top of each frosted cupcake.

Click Here for Original Recipe