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Thursday, July 21, 2016

chocolate chai cupcakes

Ingredients

  • Servings: 6
  • 6 tablespoons nonfat dry milk powder
  • 3/4 cup hot black tea, or as needed
  • nonstick cooking spray with flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • 1 cup all-purpose flour
  • 1 cup lightly packed brown sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sunflower seed oil
  • 1 egg, lightly beaten
  • 1 teaspoon grated fresh ginger

Recipe

    Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins

  • put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. stir until milk is dissolved. set aside to cool.
  • preheat oven to 375 degrees f (190 degrees c). spray a muffin pan with nonstick cooking spray.
  • combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
  • sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. spoon batter into the prepared muffin cups, filling each 3/4-full.
  • bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. cool cupcakes on wire racks.

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