I 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 9×13 and a thinner 11×10.
- 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 9×13. Cool and ice with Cinnamon BC.