Chai Tea Cupcakes with Honey Frosting

Holy Yum Yum. Buffa, these cupcakes have your name written all over them, in the best icing ever. The cake part to these cute little creations is light. There is not much butter used, compared to some of those insane recipes with copious amounts of butter. They taste healthy and the blend of spices is quite impressive...so you won't have to feel guilty when you generously frost these bad boys. Enjoy.

Cake ingredients:

3/4 cup milk

2 tea bags ( I used a honey chai tea, which was perfect!)

1 cup all purpose flour

1 cup cake flour

1 1/2 tsp baking powder

1/4 tsp each ground ginger, cinnamon, sea salt.

pinch of nutmeg and ground cloves.

2 eggs
1 tsp vanilla extract

3/4 cup light brown sugar

1/2 cup plain Greek yogurt

4 tablespoons unsalted butter (softened).

1. In a pot, simmer milk and add tea bags, remove from heat cover and allow to steep for 10 minutes. Cool.

2. Sift all dry stuff and set aside.

3. Put paper cupcake liners in a 12x tin and preheat oven to 350

4. With a hand mixer, mix the butter and brown sugar until smooth, add in eggs one at a time.

5. Mix in yogurt.

6. Now in 3 parts add the dry, followed by the tea-milk.

7. Spoon your mixture in your tins

8. Bake for 16 minutes.

9. Frost them once they have cooled!

For the frosting:

1. Mix 1 1/4 cup icing sugar with 1 tbsp honey, 1/4 tsp cinnamon, 1/2 cup unsalted butter, dash of nutmeg and a couple drops of almond extract. Mix until smooth and put in a piping bag.

Moo-chai-licious!