Orange Chai Red Velvet Cupcakes with Marshmallow

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Try these flavourful cupcakes any time of the year.

Directions

  1. Preheat oven to 350°F. Place 12 paper liners in muffin pan(s).
  2. Brew chai tea bags in 2/3 cup boiling water; cool slightly.
  3. Combine cake mix pouch, brewed tea, oil, eggs, mandarin oranges and ginger in large bowl with wooden spoon until blended. Spoon batter evenly into prepared pan(s).
  4. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean.
  5. Cool completely on wire rack.
  6. Blend frosting and marshmallow crème until smooth. Pipe frosting onto cupcakes. Garnish, if desired, dusted with ground cinnamon and orange slices

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