Bollywood Baby Spice Cupcakes With Cinnamon Fudge Frosting

  1. .HEAT MILK WITH TEABAGS UNTIL STARTS TO BOIL--SET ASIDE AND STEEP FOR AT LEAST 15 MINUTES-1 HOUR(If you have vanilla beans on hand, you could use a 5" one, split and scraped and put in the milk--then omit the extract below).
  2. LINE 24 MUFFIN CUPS WITH LINERS.
  3. COMBINE ALL THE DRY INGREDIENTS IN A BOWL-WHISK.
  4. COMBINE MILK, OIL, VANILLA IN A BOWL--WHISK.
  5. CREAM BUTTER AND SUGARS UNTIL FLUFFY, 2-3 MINUTES.
  6. ADD EGGS ONE AT A TIME-SCRAPE DOWN YOUR BOWL.
  7. REDUCE SPEED, AND ALTERNATELY ADD FLOUR AND MILK MIXTURES--BEATING AND SCRAPING BETWEEN ADDITIONS.
  8. DON'T OVERBEAT--.
  9. FILL CUPS 2/3 FULL.
  10. BAKE 15-20 MINUTES.
  11. REMOVE FROM PANS AND COOL COMPLETELY.
  12. FROSTING:.
  13. MELT BUTTER AND CHOCOLATE OVER LOW HEAT, STIRRING.
  14. ADD COCOA POWDER.
  15. AND CINNAMON.
  16. PLACE MIXTURE IN MIXER AND BEAT--THEN ADD CONFECTIONERS SUGAR AND MILK ALTERNATINGLY.
  17. BEAT UNTIL FLUFFY.

milk, black tea bags, vanilla, eggs, oil, brown sugar, white sugar, unsalted butter, salt, baking powder, flour, cinnamon, ginger, nutmeg, black pepper, cardamom, fennel, clove, unsalted butter, chocolate, cocoa, sugar, milk, cinnamon

Taken from www.food.com/recipe/bollywood-baby-spice-cupcakes-with-cinnamon-fudge-frosting-321999 (may not work)

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