Lightly spiced these little sweet confections are just like a creamy chai latte with a fluffy whipped frosting, a treat for any day of the week.
Chai cupcakes
1 1/2 cup flour
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1 tsp ground cardamom
1/4 cup olive oil
1/4 cup almond milk
1 tsp apple cider vinegar
1/3 cup steeped black tea (with fresh ginger slices, cinnamon stick, a few cloves, and a couple peppercorns)
1 tbsp vanilla extract
Preheat oven to 350.
Line a muffin tin with cupcake liners
In a medium bowl combine dry ingredients, whisk until blended.
Combine wet ingredients in a small bowl. Pour into dry and mix up.
Scoop into lined muffin tin and bake for 20-25 minutes.
Chai frosting
1/4 cup earth balance coconut spread
1 cup icing sugar
1-2 tbsp almond milk
1/2 tsp ground cardamom
1 tsp vanilla extract
With an electric mixer beat all ingredients until fluffy.
Spread onto cooled cupcakes
