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Fantastic frosting sitting upon these delicous cupcakes settled so nicely on the plate are a delightful dessert from the kitchens of  wabbo

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So, these are really tasty and fun to make.
(I took the photo with natural lighting using my Canon 7D)

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RECIPE

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For the cupcakes:
1 cup milk
2 tea bags (black)
2 chai tea bags (or 6 tbs of chai tea leaves in self-fill tea bags, 3 tbs in each)
1/2 cup plain or vanilla yoghurt
3/4 cup granulated white sugar
1/4 cup canola oil
1 tsp vanilla extract
1 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 pinch black pepper (ground)

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.

2. Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly.

3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

For the frosting:
1 cup granulated white sugar
3 tbs water
2 large egg whites (room temp.)
1 pinch cream of tartar
1 pinch salt

1. In a small saucepan, combine the granulated sugar with the water and bring to a boil over med-high heat. Stir constantly until the sugar has dissolved. (approx 2-3 mins)

2. In a large bowl of a mixer, beat the egg whites with the cream of tartar and salt until soft peaks form.

3. With the mixer on med. speed, CAREFULLY pour the hot sugar-syrup into the egg whites. Continue beating the frosting until cooled, billowy, and glossy (approx 5 mins). Immediately spread the frosting onto the cupcakes.

4. (OPTIONAL) Take out a brûlée torch or a powerful lighter and very gently toast the tops of the cupcakes to a golden brown colour.

Eat immediately or refrigerate! :D

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Allergy warning – recipe contains dairy products