Vegan Chai Latte Cupcakes

Vegan Chai Latte Cupcakes

This recipe was adapted from Vegan Cupcakes Take Over the World. I made them for my family this weekend and they were gone in under 20 minutes. SO good!!


Ingredients:

1 cup soy milk
4 black tea bags or 2 tablespoons loose leaf black tea
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract

Method:

Preheat the oven to 350ËšF.

Heat soy milk in a small saucepan or microwave until almost boiling. Remove from heat and add tea bags. Allow to steep for 10 minutes. Remove teabags, squeezing out as much soy milk as possible. Re-measure, and add more soy milk to make exactly 1 cup. Whisk in cider vinegar, and side aside until curdled.

In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and spices.
Combine and add to flour mixture the soy milk, oil, sugar, and vanilla. Stir until smooth.

Divide batter between 12 cupcake liners and bake for 20 minutes.
Allow to cool completely before frosting.

The cupcakes in this recipe were frosted with *Vanilla Butter Icing and sprinkled with sifted icing sugar and cinnamon.

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Those look/sound fucking good!
Thanks for sharing. I like making my own chai lattes, so this will be fun to make next time I pick up some soy milk.

I'm going to be making these next week!! They look amazing

These are even better with almond milk. No chalky finish, not as thin as rice milk.
Double the tea and spices, or use a premix chai tea bag.

Also, the recipe tends to make oily cupcakes. Decrease by a tablespoon, or use a tiny bit more flour. For bowl lickers!