queensveg

Chai Cupcakes

Ingredients:

For the cupcakes:
1 c. almond milk
1 tsp. apple cider vinegar
1/3 c. vegetable oil
3/4 c. sugar
2 tsp. vanilla
1 c. all-purpose flour
1/3 c. cocoa powder
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt

For the frosting:
1/2 c. Earth Balance vegan margarine/shortening
3-4 c. powdered sugar
2 chai tea bags
2 tbsp. boiling water
2 tbsp. almond milk
1/4 tsp. salt

Directions:

For the cupcakes:
Preheat oven to 350 degrees. Mix the vinegar with the almond milk and let sit for five minutes. Whisk together the almond milk/vinegar, oil, sugar and vanilla. In another bowl, sift together the dry ingredients. Add wet to dry and mix until combined. Pour batter into greased cupcake molds and bake for 25 minutes, or until springy. Let cool completely before frosting.

For the frosting:
Beat the Earth Balance until soft. Brew the tea in the two tablespoons of boiling water and let sit for ten minutes to steep. Then, add the almond milk. Add that mixture, plus the powdered sugar and cinnamon to the earth balance and continue to beat for 10 minutes until very light and fluffy. Frost cupcakes.

Makes 12 cupcakes.

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This entry was published on November 29, 2012 at 7:34 pm. It’s filed under Desserts and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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