Posted by christeenaI love Chai and played around with the WASC recipe to get this Chai version that tastes yummy with a Cinnamon BC. This recipe will make about 3 doz. cupcakes or 2-8"/9" layers or a 9x13 and a thinner 11x10.
- 1 box Dh Classic White (I only use DH) 1 cup AP flour 1/2 cup sugar 3/4 tsp. white popcorn salt 1 tsp. baking powder 1 1/2 cup boiling water with 3 Chai teabags steeping (cool and use 1 1/3 cup tea) 2 TBS. canola oil 4 eggs whites 1 cup sour cream 2 tsp. vanilla
Sift dry ingredients together. Combine wet ingredients in mixer bowl. Add dry and mix until just combined, up the speed from stir to number 1 and mix for 2 minutes. Put batter into your tins and bake at 325 degrees for the appropiate times. Cupcakes - about 20-23 minutes. 8" or 9" usually take about 45 minutes as does a 9x13. Cool and ice with Cinnamon BC.