Vanilla Chai Tea-Infused Cupcakes
Author: Samantha Schultz
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 24
- 1 cup butter (2 sticks)
- 1 cup water
- 6 Bigelow Vanilla Chai Tea Bags
- 2 cups all-purpose flour
- 1.5 cups sugar
- 2 eggs, beaten
- 1 cup sour cream
- 1tablespoon vanilla extract
- 1 tsp. salt
- 1.5 tsp baking soda
- Preheat oven to 350 degrees.
- Add butter and water to a large saucepan along with six tea bags. Allow to melt. Once melted, strain butter/water mixture and remove tea bags.
- Remove from the heat and add sugar until dissolved.
- Add sour cream, eggs, and vanilla extract.
- Pour into cupcake lined pan and cooked for 15 minutes or until done.
- Top with homemade whipped cream topping (see below)
Also serves well topped with a variety of berries
Recipe by Mixed Prints Life at https://www.mixedprintslife.com/2014/06/26/have-a-tea-rrific-birthday-america-thanks-bigelow-tea/
3.2.1311