Glazed Chai-Spiced Cupcakes (White Whole Wheat Flour)

Our tasters fell in love with these sweetly spiced, tender and moist cupcakes. If you can't find ground cardamom, leave it out.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 150
Fat 5g
Saturated Fat 1g
Sodium 180mg

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 150
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 180mg; 180%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 1g 1% Sugars 16g 16% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 25 min
Total Time 2 hr 10 min
Servings 12

Ingredients

Cupcakes

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

1/3: cup margarine or butter, softened

1/2: cup fat-free egg product or 2 eggs

1: teaspoon vanilla

Chai Glaze

1/3: cup powdered sugar

: Dash ground cinnamon

1 1/2: teaspoons butter or margarine, melted

1/4: teaspoon vanilla

: Reserved prepared tea

Directions

1 Heat oven to 350ºF. 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.
2 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.
3 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.
4 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.

Did You Know?

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Expert Tips

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

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We calculated the nutrition of this recipe at the time it was created on 09/09/2011. NOTE: We do not include optional ingredients in our calculations.