Laura Brewer

1 cup of  butter

1/2 cup of veggie oil

1 1/2 cups white sugar

2  free-range eggs

2 teaspoons pure vanilla extract

1/2 tsp of each cinnamon  and cardamon

1/4 tsp each ground ginger and allspice

2 1/2 teaspoons baking powder

1/4 teaspoon salt

2 1/2 cups flour

1 1/4 cups milk

2 good quality chai tea bags or equivalent loose tea

Pre heat oven to 325

In a saucepan combine milk and tea and gently heat over med low heat
for about 5 minutes, just before a boil. Remove and let tea cool in
milk while you are mixing other ingredients.

In a large bowl beat butter, oil and sugar until smooth. Add eggs, spices and vanilla and combine well.

In a smaller bowl combine baking soda flour and salt.

Add flour mix to the wet mix 1/3 at a time alternating with warm milk until all combined and smooth.

Mix should be kind of runny so ladle into muffin tins lined with cup
cake liners 2/3 full . Bake approximately 20 minutes, until they come
clean with a cake tester and don’t give to touch. Let Cool before Icing.

1 cup butter (room temperature)

6 (to 8, if needed)cups icing sugar

1/2 cup milk

1 teaspoon pure vanilla extract

Cream butter with a mixer until smooth and creamy. With mixer on
low, slowly add  6 cups of sugar, milk and vanilla until blended well.
Only add the extra 2 cups if needed. The recipe yields a large amount
of icing I would cut it in half if you are making these cupcakes