I don’t know why, but I have just been baking like crazy lately! Maybe it’s because I’ve been reunited recently with my beloved KitchenAid Mixer <3
These cupcakes were inspired by the cool autumn weather we’ve been having :D
Chai Latte Cupcakes with Spiced Vanilla Frosting
Yields 12 cupcakes
1 cup unsweetened vanilla almond milk
4 black tea bags (decaffeinated if preferred)
1/4 cup canola oil
1/2 cup plain almond milk yogurt
3/4 cup sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon cardamom
1/2 teaspoon ginger
1/4 teaspoon cloves
A hair less than 1/8 teaspoon fresh ground black pepper
Vanilla spiced buttercream (recipe below)
A sprinkle of chai Spice (recipe below) or cinnamon, as garnish
Preheat the oven to 350 degrees Fahrenheit. Prepare a cupcake pan by lining with paper liners.
In a small saucepan, heat the almond milk with the tea bags to a light boil; turn off the heat and let sit for about 10 minutes. Squeeze out the tea bags to extract all the tea flavor then discard. Add this milk mixture to a large mixing bowl and whisk in the oil, yogurt, sugar, and vanilla. Whisk until no lumps remain.
Using a fine mesh strainer, sift the flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, cloves, and pepper into the wet ingredients. Stir gently with a spoon until most all the larger lumps are gone.
Fill the cupcake liners just about to the top (about 2 1/2 tablespoons per each) and bake for 20 to 22 minutes or until a toothpick inserted to the center of the cupcakes comes out clean. Move to a cooling rack to cool completely before frosting with the vanilla spiced buttercream.
Vanilla Spiced Buttercream
Makes enough to frost 12 cupcakes
1/2 cup nonhydrogenated margarine (Earth Balance), room temperature
1/2 cup nonhydrogenated vegan shortening, room temperature
3 1/3 cups powdered sugar (sifted if lumpy)
1 1/2 teaspoons vanilla extract
1-2 teaspoons chai spice
1/4 cup unsweetened vanilla almond milk
In a stand mixer, or a large bowl and en electric beater, beat together the margarine and shortening until combined and fluffy. Add the sugar by 1 cup increments, scraping down the bowl and beating between each incorporation. Add the vanilla extract and spice, beat to combine, then add the milk. Beat for about 5 minutes, or until fluffy.