Vegan Chai Latte Cupcakes Food

VEGAN CHAI CUPCAKES

Steps:

• Start by making your flax egg. In a small bowl, whisk together 3 tablespoons of ground flax seeds with 6 tablespoons of room temperature water. Set aside to let it thicken.
• Heat 1/2 cup of oat milk. I heat it in the microwave for 1 minute in a glass measuring cup. Add the chai tea bag to the warm milk and let it steep for 20 minutes or until it gets to room temperature.
• Meanwhile, in a small mixing bowl, mix all the chai spices together.
• Preheat the oven to 350F. Line a 12-cup muffin pan with cupcake liners. Set aside.
• In a large mixing bowl, mix your flour, 3 1/2 teaspoons of chai spice mix, baking powder, baking soda and salt. Set aside.
• Using a stand mixer of hand mixer, beat the sugar and 1/2 cup of vegan butter together until smooth, about 2 minutes. Add the flax egg, vegan yogurt, chai milk and vanilla extract. Whisk together until creamy, about 2 minutes. Scrape the sides as needed.
• With the mixer running on low speed, add the dry ingredients and whisk until just combined. Don't over or under mix.
• Scoop the batter into the prepared cupcake liners. It should make 12 cupcakes, filling each liner *almost* to the top (see photos).
• Bake for 22 minutes or until a toothpick inserted in the middle comes out clean. Let them cool completely before frosting.

CHAI LATTE CUPCAKES

Steps:

• Mix all of the chai spices together. You'll have 5 and 1/2 teaspoons to use between the cupcake batter, buttercream, and garnish.
• Bring milk to a boil or heat in the microwave for 1-2 minutes. Pour over tea bag and steep for 20-30 minutes. This chai milk is the milk you'll use in the cupcake batter. This can be done the day before and refrigerated overnight. Make sure the chai milk is room temperature before adding to the cupcake batter.
• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners - this recipe makes 14-15 cupcakes. Set aside.
• Whisk the cake flour, 3 and 1/2 teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the chai milk *just* until combined. Do not overmix. Batter will be slightly thick and smell incredible!
• Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Stop the mixer and add 5 and 1/2 cups (660g) confectioners' sugar, the heavy cream, 1 and 3/4 teaspoons chai spice mix, the vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. If frosting looks curdled or greasy, it's best to beat in more confectioners' sugar to smooth it out. Beat in up to 1/2 cup (60g) more confectioners' sugar to smooth out if needed. If frosting seems too thick to pipe or spread, beat in another Tablespoon (15ml) of cream. Taste and beat in another pinch of salt if frosting is too sweet.
• Frost cooled cupcakes and serve. I used Wilton 8B piping tip, stuck a cinnamon stick in some of them, and sprinkled with a mix of the remaining chai spice mix and a pinch of granulated sugar.
• Cover and store leftovers in the refrigerator for up to 5 days.

VANILLA CHAI CUPCAKES

Steps:

• Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners and set aside. In a small bowl or measuring cup, combine the almond milk and vinegar and let sit for 5 minutes. In a large bowl, combine the Earth Balance and sugar and beat with an electric mixer until creamy, about 2 minutes. Add in the yogurt and vanilla extract and mix on low until combined. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, and nutmeg. Alternate adding the dry ingredients and the almond milk mixture to the creamed butter, mixing on low speed until everything is mixed together.
• Pour the batter into the cupcake liners until each liner is about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool on a wire rack.

CHAI LATTE CUPCAKES (FROM BETTY CROCKER)

Steps:

• Pre-heat oven to 350F for shiny metal pans (or 325F for dark or nonstick pans).
• Line muffin cups with paper baking cups.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
• Divide batter evenly among muffin cups.
• Bake 18-23 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes then remove from pan to wire rack to cool completely (about 1 hour).
• In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted (if not melted microwave 15 seconds longer).
• Stir until smooth then cool 5 minutes.
• Stir in frosting until well blended.
• Immediately spread or pipe frosting mixture on cupcakes.
• Sprinkle with cinnamon.
• Store loosely covered at room temperature.

VEGAN CHAI LATTE CUPCAKES

Steps:

• Preheat oven to 375 and line tin with cupcake liners.
• In a small saucepan heat soymilk until it is almost boiling. Add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
• In a large bowl wisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
• Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
• To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!