Yield: 2 x 9 in round cakes or about 24 cupcakes
2 ½ cups All Purpose flour
1 tablespoon baking soda
½ teaspoon salt
1 cup sugar
1 cup honey
¼ cup vegetable oil
Zest of ½ lemon
Juice of 1 whole lemon
Zest of ½ orange
Juice of 1 whole orange
1 cup Chai tea, boiling
Preheat oven to 325 F. Prepare 2 cupcake pans or 2, 9 inch round cake pans with cooking spray on bottom and sides of pans.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, mix sugar, honey, eggs, oil, kefir, lemon zest, lemon juice, orange zest and orange juice until thoroughly combined. Stir in dry ingredients until just incorporated.
Add boiling tea and mix until combined. Pour batter into prepared cake pans immediately.
Bake on the center rack, 15 minutes for cupcakes and about 35-40 minutes for larger cakes.
Let the cakes cool in the pan slightly before removing.
Garnish with an extra drizzle of honey and caramelized apple before serving.