My family enjoys this breaded tilapia because it makes an easy and delicious lunch.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 cupcakes |
Ingredients
- 6 tablespoons nonfat dry milk powder
- ¾ cup hot black tea, or as needed
- nonstick cooking spray with flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon ground black pepper
- 1 cup all-purpose flour
- 1 cup lightly packed brown sugar
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup sunflower seed oil
- 1 egg, lightly beaten
- 1 teaspoon grated fresh ginger
Instructions
- Put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool.
- Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
- Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
- Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.
- The subtle flavors are better experienced without additional frosting. Enjoy one with a cup of chai!
- Use English breakfast or Darjeeling tea for the black tea.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 504 mg |
| Sugars | 28 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
These cupcakes received rave reviews from my brother’s co-workers. I’m on a low glycemic diet, so I have not actually tasted them. They do smell fabulous. I have wanted to make them for the longest time and am glad that they turned out like I had hoped. They are on the rotation list now. My changes: I used applesauce instead of the oil. Used chai tea in place of the black tea. Added about 1/2 cup of mini semi-sweet chocolate chips. I topped the 12 standard size cupcakes with a cream cheese frosting with a dash of cinnamon and about 1T chocolate malt powder. (I didn’t measure.)
Delicious! I made it with a not-too-dark chocolate frosting, as it is already intensely chocolatey.
Lovely moist cupcake. Took longer to bake than I expected. I made 12 rather than the recipe’s large 6 but even at that, the 12 are quite large. Bit of an update: these were still moist 3 days later. Everyone very much enjoyed them.