Halloween Pumpkin Spice Cupcakes
By: Bigelow Tea
Published: Wednesday, September 26, 2012 - 1:39pm

Ingredients




Tea Concentrate:
13 tea bags Bigelow Pumpkin Spice Tea*
1 ¼ cups boiling water
Cupcakes:
1 ¾ cup sugar
¾ cup vegetable oil
3 eggs
1 (11-ounce) can mandarin oranges, drained, discard liquid
½ cup tea concentrate
2 teaspoons real vanilla extract
2 teaspoons freshly grated orange zest
2 ½ cups all-purpose flour
2 ½ teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 cups shredded carrots
Frosting:
1 (8-ounce) package cream cheese, slightly soft
1 tablespoon butter, softened
2 tablespoons tea concentrate
3 ½ cups confectioners' sugar

Preparation

1 Place tea bags in a 2-cup glass measure.  Add 1 ¼ cups water.  Steep tea for 10 minutes. 2 Squeeze all liquid from tea bags into cup.  Discard tea bags.  (About 1 cup plus 2 tablespoons tea concentrate.) 3 Heat oven to 350 F.  Spray 2 (12-cup) muffin tins with baking spray; alternatively use paper liners set aside. 4 In large mixing bowl add sugar, vegetable oil and eggs.  Mix at high speed, scraping bowl often, until thick and creamy (1 to 2 minutes). 5 Add mandarin oranges, ½ cup tea concentrate, vanilla, and orange zest.  Continue mixing, scraping bowl often, until well mixed (1 minute). 6 In medium bowl stir together flour, baking soda, cinnamon, and salt. 7 Add flour mixture to tea mixture.  Continue mixing, at low speed, until well mixed (1 to 2 minutes). 8 Add carrots; mix well. 9 Place batter in muffin cups filling about ½ to ¾ full.  Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean.  Remove from oven; cool. 10 Meanwhile, in medium mixing bowl place cream cheese and butter.  Mix at high speed, scraping bowl often, until light and creamy (1 minute).  Add 2 tablespoons tea extract.  Mix well. 11 Add confectioners' sugar; continue mixing, scraping bowl often, until soft and creamy (1 to 2 minutes). 12 Frost top of each cupcake with frosting.

Comments:
owie

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