Chai Latte Cupcakes
Submitted by Isa & Terry
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| prep time: 15 minutes | cooking time: 20 minutes | makes 12 |
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| We love drinking spiced chai tea with steamed soymilk, but holding a steaming hot latte isn't always the most convenient thing when you need to drive or walk somewhere fast. Plus, you'd have a hard time bringing a dozen of them anywhere. So we give you a light, moist, spicy little vegan cupcake that's just as sublime as the drink. These are rather innocent as cupcakes go, topped with sugar and spices and made with slightly less oil than most cupcakes. |
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Equipment:
Ingredients
1 cup soy or rice milk
4 black teabags or 2 tablespoons loose black tea
1/4 cup canola oil
1/2 cup plain or vanilla soy yogurt
3/4 cup granulated sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
pinch of ground white or black pepper
For topping:
1/2 cup confectioners sugar
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or ground mace
Directions
Preheat oven to 375 and line tin with cupcake liners. In a small saucepan heat soymilk till 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!
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Reviews (add your own)
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| Ditte wrote on Saturday November 11th, 2006 12:26 PM |
 four soybeans |
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this recipe is really good. i made the cupcakes with peach soy yoghurt, 'cause that's all i've got. the peach fits in really nice. i'm gonna serve 'em for my boyfriend, it's our 1-year anniversary today, and hopefully he'll like them as much as I do. four soybeans from me:)
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| wrote on Wednesday November 15th, 2006 11:47 PM |
four soybeans |
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| wrote on Thursday November 16th, 2006 05:02 PM |
 three and a half soybeans |
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| Catherine M wrote on Saturday November 25th, 2006 03:30 PM |
four soybeans |
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These cupcakes are delicious--I've made them twice and they were well-recieved both times, even by slightly suspicious omnivores. : )
The topping is really messy, so the second time I made them I just sprinkled granulated sugar on top right before baking which added a nice crunch. |
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| wrote on Saturday December 02nd, 2006 06:29 PM |
four soybeans |
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| amanda wrote on Saturday December 09th, 2006 12:34 AM |
four soybeans |
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this was the first vegan dish [dessert] i've ever made and it was spectacular. my whole house smelled like christmas, even my mother said they tasted great even though she said she loved some milk and an egg. tastes wonderful like cinnamon carrot cake! |
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| Heather K from PA wrote on Friday December 29th, 2006 07:17 AM |
four soybeans |
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Amazing! They seriously taste like a chai latte. I made them last night and they were perfect. No one would ever have known they were vegan. Isa and Terry are geniuses and if there were a Nobel Prize for cooking...they would win every single time(hands down)! |
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| keri wrote on Tuesday January 23rd, 2007 02:06 AM |
three and a half soybeans |
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mmmm. I used my housemate's chai masala mix, which I discovered is quite heavy on the black pepper. Made for a shocking first bite and then a delightfully spicy aftertaste. Be brave and add more pepper! I also used custard powder since I have trouble getting soy yogurt around here. I think I used too much, as the cupcakes were more muffiny rather than cakey. But I still loved them, and will be making them again. |
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| Niki wrote on Friday January 26th, 2007 06:36 AM |
 one soybean |
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Having had tremendous success with Isa and Terry's recipes in the past, I was eager to try this recipe. I followed the recipe exactly but my cupcakes were awful -- dense, with sticky, undercooked interiors and an undeveloped crumb: the kind of cupcake that gives vegan baked goods a bad name. Why? The combination of spices is perfect; the cupcakes do indeed taste like a steaming chai latte, but the texture is rubbery and indelicate -- the cupcake clings stubbornly to the muffin wrapper. I refused to let even my forgiving friends try them. Any advice?
I'm not really sure what went wrong! Most people have had succcess with these, perhaps check your oven temperature? - Isa |
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