Chai And Honey Cupcakes

In 'cupcakes' by shelly kaldunski

Position oven rack in the middle of oven.

Preheat to 350.

Line a standard 12-cup muffin pan with paper or foil liners.

In a small bowl , steep the tea bags in the boiling water for 5 minutes.

Discard tea bags and let the tea cool to room temperature.

In a bowl , whisk the flour , brown sugar , baking soda , and salt together.

In a big bowl , combine the honey , melted butter , buttermilk , and egg.

Add the flour mixture and , using an electric mixer on medium speed , beat until just combined , about 2 minutes.

Add in the cooled tea and beat until just combined , scraping down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups , filling each 3 / 4 full.

Bake about 18-20 minutes , until a pick comes out clean.

Let the cupcakes cook in the pan on a wire rack for 5 minutes.

Transfer the cupcakes to the wire rack and let cool completely , about 1 hour.

Just before ready to serve , make the honey whipped cream--in a chilled bowl , combine .

tea bags, boiling water, all-purpose flour, light brown sugar, baking soda, salt, honey, unsalted butter, buttermilk, egg, heavy cream