1 cup milk
3 Double Spice Chai Tea bags
2 1/4 cups all purpose flour
3 tsp baking powder
1 tsp salt
1 cup sugar
1/2 cup softened butter
1 tsp vanilla
3 large eggs
2 large very ripe bananas, mashed
1/3 cup chopped hazelnuts
Bring the milk almost to boiling. Add the tea bags and steep for about 7-8 minutes. Remove tea bags and squeeze out as much liquid as possible. Set aside to cool.
Sift the flour, baking powder, salt, and sugar into a large mixing bowl. Add the butter, eggs, vanilla, bananas, Chai tea/milk.
Mix on medium speed for 3 minutes.
Fill cupcake liners 2/3 - 3/4 full and bake in a 350 degree oven for 18-20 minutes (I made some minis too and they were done in about 12-14 minutes) or until toothpick comes out clean. Cool.
Honey and Cinnamon Buttercream Frosting
3 cups powdered sugar
1 1/2 tsp cinnamon
1 tsp honey
1/3 cup butter, softened
1 tsp vanilla
2-3 tbsp milk
Combine the butter, cinnamon, honey, vanilla, and 1 tbsp of milk. Gradually add in the powdered sugar. Add more milk a tsp at a time until desired consistency is reached.
