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Prep Time: 0 Minutes Cook Time: 23 Minutes |
Ready In: 23 Minutes Servings: 24 |
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Take a taste adventure with a sweet new cupcake. Betty Crocker brings us a deliciously different treat! Ingredients:
cake |
1 box betty crocker® supermoist® french vanilla cake mix |
1 1/2 cups water |
1/3 cup vegetable oil |
3 eggs |
1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container) |
frosting and garnish |
1 cup white vanilla baking chips |
1 container (1 lb) betty crocker® rich & creamy vanilla frosting |
ground cinnamon, if desired |
Directions:
1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. -
5. In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
6. Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.
7. High Altitude (3500-6500 ft): Decrease water to 1 1/4 cups.
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