It should be said that I have an unhealthy addiction to food in general, and cupcakes in particular.
That being said, I rely on “Vegan Cupcakes Take Over the World” extensively for my cupcakes. Vegan recipes are a great : “If you make this, pretty much anyone can eat it” backbone to cooking and baking. The catch is that you need top notch ingredients: you’re using fewer of them, so they really stand out.
Blogger’s note: I shamelessly swap in items I don’t have handy for those I do, even if they aren’t vegan. Which is why my version of the Chai Latté cupcakes is different from what you’ll find on page 109 of the cookbook.
For the cupcakes:
1 cup Milk (soy, rice or whatever is in your fridge)
2 tbsp chai loose leaf tea (I used David’s Tea Chocolate Chili Chai)
¼ cup Canola oil, margarine or butter
½ cup plain greek yogurt
¾ cup granulated sugar
1 ⅓ cup all purpose flour
¼ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tbsp Chai masala (spice mix, no tea) OR
2 tsp ground cinnamon,
1 tsp ground cardamom
½ tsp ground ginger
¼ tsp ground cloves
⅛ tsp ground pepper, or less
Don’t have chai handy? Use Earl Grey or another flavoured black tea that pairs well with milk, and replace the spice mix with 1 tsp of vanilla.
Preheat oven to 350° F. Grease and line muffin tins with cupcake liners (I was a rebel, and I didn’t line – but then, I use silicon muffin tins).
For the topping:
Icing sugar , 2 tbsp cocoa powder, 1 tsp cinnamon and a pinch of nutmeg OR
Buttercream icing and chocolate shavings
What you have to do:
1. Add tea and milk to heavy pan. Heat until almost boiling, whisking frequently. Allow to rest for 5 to 10 minutes; strain the tea out into a measuring cup. Add milk until you have 1 cup of chai latte.
2. Whisk oil, yogurt, sugar, and chai latte mix until all yogurt lumps disappear. Sift in the flour, baking soda, baking powder, salt and spices. Whisk until big lumps are gone. Some small lumps are fine.
3. Fill muffin tins to ¾ full and bake for 20 to 22 minutes, or until toothpick inserted comes out clean
4. Allow cupcake to cool completely, and add topping or icing as you wish.
A moist, delicate cupcake that’s not too sweet. A great ending to an Indian meal (which we indulge in a LOT at CakeMail!)