Chamomile Citrus Tea-Infused Cupcakes:

One of the best things about going to Culinary school is the fact that I now have a network of truly talented individuals who are constantly sharing their newest recipe creations! The most recent contributor to my recipe box is my dear friend, Miss Bethany Shippee. Last week, she sent me an email containing this darling cupcake recipe which she created for her home town grocery store chain. As a Dietetic intern, her recipe contains numerous calorie cutting corners, to make a slightly more healthful cupcake. Yes, a "healthy" cupcake is still a cupcake, and no, it will never actually be healthy. But, isn't it nice to know that you can guiltlessly have a whole cupcake to yourself, without needing to share one with a friend?!

I am personally not a fan of chemically derived sweeteners. I don't necessarily think there is anything wrong with them, I don't think they are harmful and I don't think there is a down side to using them (in moderation). However, I don't mind the excess calories that come from using real sugar in a recipe and I prefer the taste of granulated sugar than any other sweetener. So when I made this recipe, I substituted 2 tsp of granulated sugar for every packet of sweetener being called for and it was equally delicious! As an added benefit, this treat is the perfect send-off for Blood Oranges, which are making their way out of season as I type!

Chamomile Citrus Tea-Infused Cupcakes with Blood Orange NeufchÂtel Frosting

3 Chamomile Citrus tea pouches
5 ounces boiling water
1 cup unbleached all-purpose flour
1 cup 100% whole wheat flour
1 tsp baking soda
1/2 tsp salt
12 packets Stevia® 100% natural sweetener + 1/2 cup granulated sugar
or 1 cup granulated sugar
3 large eggs
3 extra light olive oil
1/2 cup low-fat milk
1 tsp vanilla extract
1 tsp blood orange zest
12 standard-size muffin cup liners

Blood Orange NeufchÂtel Frosting
8 oz of Neufchâtel cream cheese, softened to room temperature
1 tablespoon blood orange zest (about 1/2 a blood orange)
Juice from 1/2 blood orange
2 packets Stevia® 100% natural sweetener
or 4 tsp granulated sugar
2 tbsp honey

1. Heat oven to 325°F.
2. Line 12 standard-size muffin cups.
3. Steep tea bags in boiling water for approximately 5 minutes.
4. In a large bowl, whisk together flours, baking soda, salt, Stevia® (if being used) and sugar.
5. Remove tea bags from water, making sure to squeeze all water from tea bags.
6. Add eggs, olive oil, milk, vanilla, orange zest and prepared tea to bowl.
7. Mix until all ingredients are thoroughly combined.
8. Spoon batter into prepared muffin pan, filling the cups three-quarters full.
9. Bake cupcakes for 20-25 minutes or until golden brown and an inserted toothpick comes out clean.
10. Meanwhile, beat together Blood Orange Neufchâtel Frosting ingredients in a medium-size bowl with an electric beater until light and smooth. Chill in the refrigerator until cupcakes are ready to be frosted.
11. Once cupcakes are out of the oven, allow to cool completely before frosting.
12. Store frosted cupcakes in refrigerator.

Enjoy.
(Note: Nutrition facts per serving (for cupcakes using sweetener, not sugar): Calories 290, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 61 mg, Sodium 288 mg, Carbohydrates 19 g, Fiber 1 g, Protein 6 g; Serving: 1 Cupcake Serves: 12; Recipe developed by Dietetic Intern, Bethany Shippee)