Constant Comment"® Carrot Cake Cupcakes
INGREDIENTS
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Tea Concentrate:
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13 bags Bigelow "Constant Comment" Tea*
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1 ¼ cups boiling water
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Cupcakes:
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1 ¾ cup sugar
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¾ cup vegetable oil
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3 eggs
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1 (11-ounce) can mandarin oranges, drained, discard liquid
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½ cup tea concentrate
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2 teaspoons real vanilla extract
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2 teaspoons freshly grated orange zest
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2 ½ cups all-purpose flour
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2 ½ teaspoons baking soda
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2 teaspoons ground cinnamon
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½ teaspoon salt
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2 cups shredded carrots
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Frosting:
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1 (8-ounce) package cream cheese, slightly soft
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1 tablespoon butter, softened
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2 tablespoons tea concentrate
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3 ½ cups confectioners' sugar
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