Glazed Chai-Spiced Cupcakes (White Whole Wheat Flour)

Ingredients

• 2  orange zest sweet with orange rind and spices flavored
• 0.7 cup water boiling
• 1 cup flour whole wheat white
• 1.5 teaspoons double-acting baking powder 
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon salt 
• 0.3 teaspoon ground ginger 
• 0.3 teaspoon ground cardamom 
• 0.3 teaspoon ground cloves 
• 0.8 cup granulated sugar 
• 0.5 cup butter softened
• 2  eggs 
• 1 teaspoon vanilla 
• 0.3 cup powdered sugar 
• 1 Dash ground cinnamon 
• 1.5 teaspoons butter melted
• 0.3 teaspoon vanilla 
• 1 serving freshly tea prepared

Equipment

• bowl
• frying pan
• oven
• wire rack
• hand mixer
• toothpicks
• muffin liners
• measuring cup

Directions

1. Heat oven to 350°F.
2. Place paper baking cup in each of 12 regular-size muffin cups.
3. Place tea bags in boiling water in measuring cup; let stand 5 minutes.
4. 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.
5. 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.
6. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes.
7. Remove from pan; place on cooling rack. Cool completely, about 20 minutes.
8. 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.
9. Drizzle over cupcakes.