Ingredients
2
tea bags flavored with orange rind and sweet spices
2/3
cup boiling water
1
cup Gold Medal™ white whole wheat flour
1 1/2
teaspoons baking powder
1
teaspoon ground cinnamon
1/4
teaspoon salt
1/4
teaspoon ground ginger
1/4
teaspoon ground cardamom
1/4
teaspoon ground cloves
3/4
cup granulated sugar
1/2
cup butter or margarine, softened
2
eggs
1
teaspoon vanilla
1/3
cup powdered sugar
Dash ground cinnamon
1 1/2
teaspoons butter or margarine, melted
1/4
teaspoon vanilla
Reserved prepared tea
Preparation
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Place tea bags in boiling water in measuring cup; let stand 5 minutes. Remove tea bags, squeezing liquid into measuring cup. If necessary, add enough water to tea to measure 2/3 cup. Measure 1/2 cup tea for cupcakes; reserve remaining tea for glaze.
In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, the salt, ginger, cardamom and cloves; set aside. In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup tea until smooth. Fill muffin cups one-half full.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; place on cooling rack. Cool completely, about 20 minutes.
Meanwhile, in small bowl, mix powdered sugar, dash cinnamon, melted butter, 1/4 teaspoon vanilla and enough remaining tea until smooth and desired drizzling consistency. Drizzle over cupcakes.
