- 1/2 c Boiling Water
- 4 Teabags Chai Tea
- 1/4 c Water
- 1 Box Yellow Cake Mix
- 1/3 c Apple Sauce*
- 3 Eggs
- 2 tsp Sugar
- 1/2 tsp Cardamom
- 1/2 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Nutmeg
- 1/2 c White Frosting
Preheat oven to 350. Line 24 muffin cups with cupcake liners.
In a 2-cup measuring cup, pour boiling water over tea bags and steep 3-4 minutes. Discard tea bags and add 3/4 cup water to tea to make 1 1/4 cups.
Combine cake mix, tea, apple sauce and eggs in a large bowl. Mix two minutes on medium speed. Fill muffin cup, 2/3 full.
In a small bowl, combine sugar, cardamom, cinnamon, cloves and nutmeg. Sprinkle 1/4 tsp over each muffin. Stir with a toothpick.
Bake 18 -22 minutes. Ice each cupcake as desired.
* You can use apple sauce in place of oil in most baking recipes. It drastically reduces the calories and rarely alters the taste or texture. I like using Mott’s Natural Applesauce. I buy it in the little snack size cups. They are 1/2 cup, which is often the exact size called for in cakes and breads and you don’t have to worry about a big jar going to waste.