VEGAN CHAI CUPCAKES
Perfectly sweet vegan chai cupcakes topped with a spiced buttercream. These cupcakes are soft and fluffy and infused with chai spices. Perfect for the holidays or any fall and winter occasion!
Provided by Nourished by Caroline
Categories Dessert
Time 1h
Number Of Ingredients 22
Steps:
- Start by making your flax egg. In a small bowl, whisk together 3 tablespoons of ground flax seeds with 6 tablespoons of room temperature water. Set aside to let it thicken.
- Heat 1/2 cup of oat milk. I heat it in the microwave for 1 minute in a glass measuring cup. Add the chai tea bag to the warm milk and let it steep for 20 minutes or until it gets to room temperature.
- Meanwhile, in a small mixing bowl, mix all the chai spices together.
- Preheat the oven to 350F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- In a large mixing bowl, mix your flour, 3 1/2 teaspoons of chai spice mix, baking powder, baking soda and salt. Set aside.
- Using a stand mixer of hand mixer, beat the sugar and 1/2 cup of vegan butter together until smooth, about 2 minutes. Add the flax egg, vegan yogurt, chai milk and vanilla extract. Whisk together until creamy, about 2 minutes. Scrape the sides as needed.
- With the mixer running on low speed, add the dry ingredients and whisk until just combined. Don't over or under mix.
- Scoop the batter into the prepared cupcake liners. It should make 12 cupcakes, filling each liner *almost* to the top (see photos).
- Bake for 22 minutes or until a toothpick inserted in the middle comes out clean. Let them cool completely before frosting.
VANILLA CHAI CUPCAKES
Anybody who knows me knows that I have a soft spot for cupcakes and soy chai lattes, so combining these two creates my own piece of heaven. These cupcakes are moist, tender, and lightly spicy, thanks to the combination of ginger and cardamom. Go ahead and pair with a steaming hot chai latte . . . you won't overdo it.
Provided by Kim Barnouin
Categories HarperCollins Cupcake Vegan Bake Spice Cardamom Cinnamon Ginger Nut
Yield Makes 18 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners and set aside. In a small bowl or measuring cup, combine the almond milk and vinegar and let sit for 5 minutes. In a large bowl, combine the Earth Balance and sugar and beat with an electric mixer until creamy, about 2 minutes. Add in the yogurt and vanilla extract and mix on low until combined. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, and nutmeg. Alternate adding the dry ingredients and the almond milk mixture to the creamed butter, mixing on low speed until everything is mixed together.
- Pour the batter into the cupcake liners until each liner is about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool on a wire rack.
VEGAN CHAI CUPCAKES
Make and share this Vegan Chai Cupcakes recipe from Food.com.
Provided by Megannnnnnnn
Categories Dessert
Time 35m
Yield 12 sweet cupcakes
Number Of Ingredients 20
Steps:
- Preheat oven to 375°F and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
- In a large bowl whisk together oil, yogurt, sugar, stevia, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
- Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
- To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!
Nutrition Facts : Calories 153.5, Fat 5.4, SaturatedFat 0.5, Sodium 247.6, Carbohydrate 25.2, Fiber 2.6, Sugar 13.5, Protein 3
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