Vanilla Chai Tea Cupcakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

**For Chai Sugar In a large jar combine the sugar, cardamom, cinnamon, ginger, cloves, pepper, vanilla bean and seeds.

Step 2

Cover and place in a cool dry place for at least a week or up to 6 months.

Step 3

Discard vanilla bean.

Step 4

Divide sugar mixture into small jars.

Step 5

For Cake: Allow butter egg and egg yolks to stand at room temperature for 30 minutes.

Step 6

Line 12 muffin cups with cupcake liners.

Step 7

Preheat oven to 350 degrees.

Step 8

Brew tea by adding 1 cup of hot water to a mug with 2 vanilla chai tea bags.

Step 9

Set aside.

Step 10

In a medium bowl stir together the flour, baking powder and salt.

Step 11

In a large mixing bowl beat butter on high until creamy.

Step 12

Add sugar and beat until well combined and fluffy.

Step 13

Add egg , egg yolks, and vanilla beat until combined.

Step 14

Alternate the 1/2 cup of brewed vanilla chai tea {reserving the rest for the frosting} and flour mixture, beating on low after each addition just until combined.

Step 15

Spoon batter into prepared muffin cups, filling each about three-fourths full.

Step 16

Smooth our batter in cups {batter will be thick}.

Step 17

Bake 20 minutes or until a toothpick inserted in centers comes out clean.

Step 18

Cool cupcakes in muffin cups on a wire rack for 5 minutes.

Step 19

Remove cupcakes and cool completely on a wire rack.

Step 20

For the Crunchy Chai Topping: Spoon the chai sugar into a bowl.

Step 21

Brush melted butter on the tops of the cooled cupcakes.

Step 22

Dip the tops into the chai sugar.

Step 23

For Frosting: Cream together the butter, cardamom, cinnamon, ginger, cloves and seeds from 1 vanilla bean.

Step 24

Add the sugar and cream until well combined.

Step 25

Add brewed vanilla chai tea 1 tablespoon at a time until the frosting reaches piping consistency. Pipe on cupcakes.

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