These cupcakes are infused with delicious Bigelow Vanilla Chai Tea
Recipe by Samantha Schultz
30 minute prep time and 15 minutes cook time
24 cupcakes
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Ingredients
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1 cup butter (2 sticks)
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1 cup water
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6 Bigelow Vanilla Chai Tea Bags
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2 cups all-purpose flour
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1.5 cups sugar
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2 eggs, beaten
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1 cup sour cream
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1tablespoon vanilla extract
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1 tsp. salt
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1.5 tsp baking soda
Instructions
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*).
*These cupcakes pair perfectly with fresh whipped cream topping. Mix 1.5 cups of heavy whipping in a chilled bowl until it starts to slightly stiffen. Slowly add 2.5 tablespoons of granulated sugar and a splash of vanilla extract. Continue mixing until soft peaks start to show. Frost cupcakes, top with sprinkles, berries, or cutesy flags or candles and ENJOY!