Chai Latte Cupcakes!

I am vegetarian and my Dad is vegan so finding desserts that we are both able to eat is quite tricky. So for my birthday my dad got me Vegan Cupcakes Take Over The World this book is only little but contains so many lovely recipes that all sound delicious.

 

So on Sunday which for me consist of the afternoon baking vegan desserts I decided to make Chai Latte Cupcakes as in our house anything chai spice is welcome. In this weeks blog post I have decided that it is going to be these little cupcakes recipe as well... they deserved to be made and enjoyed by everyone as I love them so much!

 

Please let me know if you have tried these little cupcakes and if so, what you loved about them. You can let me know on my Instagram oliveekid 

 

Ingredients~

1 cup Soya Milk (You can use normal milk)

4 Black Teabags

1/4 cup Canola Oil (I used sunflower oil)

1/2 cup of Vanilla Soya Yoghurt or Plain Yoghurt (you can use normal yoghurt)

3/4 cup of Granulated Sugar

1 teaspoon Vanilla Extract

1 1/3 cups of All-Purpose Flour (I used self raising)

1/4 teaspoon of Baking Soda

1/2 teaspoon of Baking Powder

1/2 teaspoon of Salt

2 teaspoons of Ground Cinnamon

1 teaspoon of Ground Cardamom

1/2 teaspoon of Ground Ginger

1/4 teaspoon Ground Cloves

 

For The Topping~

 

1/2 cup of Icing sugar

2 tablespoons of Cocoa Powder

1 teaspoon Ground Cinnamon

1/4 teaspoon Ground Nutmeg
 

Method~

1. Preheat the oven to 180'c and line a muffin tin with cupcake liners.

 

2. Heat the soya milk in a small pan over a medium heat till almost boiling. Add the teabags, cover, and remove from the heat. Let it sit for 10 minutes. When ready, dunk teabags a few times in the soya milk and squeeze gently to extract any soya milk before removing. Discard the tea bags. Measure the soya milk and tea mixture and add more soya milk if it is less than 1 cup.

 

3. In a large bowl, whisk together oil, yoghurt, sugar, vanilla, and tea mixture until all yoghurt disappear.

 

4. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, into the wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake for about 20 to 22 minutes until a sharp knife inserted comes out clean.

 

5. To prepare the topping mix together the cocoa powder, cinnamon and nutmeg,or mace.

 

6. Make sure the cupcakes are completely cool before adding the topping , or the sugar will melt and not look as pretty.

 

7. To assemble sift the icing sugar over the cupcakes then do the same with the cocoa mixture. Then serve and enjoy :)

 

 

I hope anyone can enjoy these cupcakes vegan or not they can be all enjoyed all the same by everyone!

 

OliveeKid xx