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Take a taste adventure with a sweet new cupcake.
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| 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 | |
| 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. | 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. |
| 5. | Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature. |
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