I am so glad the last 14 days are OVER. 2 weeks ago today I had my wisdom teeth out and let me tell you… it has been a rocky road to recovery. I ended up having an infection in 2 of the incision sites and I didn’t eat any solid food for a week and a half. Yesterday was my first day without any prescription pain killers… HURRAY!
Needless to say it has been a while since I did any baking, I was too busy sleeping and eating food in liquid form. So, to celebrate feeling 100% more awesome than I have over the last little while, I pulled out a recipe I book marked a few months ago. My favorite drink at Starbucks is a tazo chai tea latte. I usually order it half sweet with lactose free milk and a little sprinkle of cinnamon on top. A-mazing. When I came across this recipe for chai latte CUPCAKES I was instantly in love. I also secretly like that this recipe is vegan. I have had some delicious vegan cupcakes in the past (leaving out the eggs and milk does something wonderful to the cupcake texture) so I was eager to whip up a batch of these treats. It was also my friend Jen’s birthday this week so I had a doubly fabulous reason to get back to baking. I topped these cupcakes with some whipped cream frosting, a sprinkling of cinnamon and a dark chocolate covered coffee bean. YUM.
- 1 cup unsweetened almond milk
- 4 chai tea bags
- 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 vegetable oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
For the Frosting:
- 1 1/2 cups whipping cream (35%)
- 6 Tablespoons icing sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Heat almond milk in a small saucepan or microwave until almost boiling.
- Remove from heat and add tea bags. Allow to steep for 10 minutes, then remove teabags, squeezing out as much of the almond milk as possible.
- Re-measure, and add more almond milk to make exactly 1 cup. Whisk in cider vinegar, and side aside until curdled (Note: I know this sounds gross but it really is a necessary step!)
- In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and spices.
- Pour in the almond milk mixture, along with oil, sugar, and vanilla, and stir just until no large lumps remain.
- Fill cupcake liners 2/3 full and bake for 20-22 minutes or until puffed and golden. Transfer to a cooling rack and allow to cool completely before frosting.
Note: You can also use soy milk instead of almond milk, just cut back on the sugar by a 1/4 of a cup if you decide to use vanilla flavored soy milk.
To Make the Frosting:
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.
- Start beating on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed.
- While the cream is being whipped, gradually add in the confectioners’ sugar a spoonful at a time. Whip the cream until stiff peaks form.
- Fold in the vanilla extract.
Recipe yields approximately 12 cupcakes.
As a side note, I saw this ingenious idea on Pinterest for storing cupcake liners. My extra liners always have a tendency of getting squished at the bottom a drawer somewhere only to be long forgotten. I simply emptied out my spaghetti noodles jar (this one is from Ikea) and voila, quick and easy cupcake liner storage.