Gluten free vegan dirty chai cupcakes

• Produce

  • 3 tsp Ginger, ground

• Baking & Spices

  • 1 tsp Allspice, ground
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar
  • 3/4 cup Cane sugar
  • 2 1/2 cups Cane sugar, powdered
  • 2 tsp Cardamom, ground
  • 3 tsp Chai spice blend
  • 3 1/2 tsp Cinnamon, ground
  • 1 1/2 tsp Clove, Ground
  • 6 tbsp Non-hydrogenated shortening
  • 1 tsp Nutmeg, ground
  • 1 7/8 cups Sarah's gluten free flour blend
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/3 cup Grape seed or sunflower seed oil
  • 1 tbsp White vinegar

• Drinks

  • 3 1/2 tsp Espresso, instant powder

• Dairy

  • 6 tbsp Earth balancevegan butter

• Liquids

  • 1/2 cup Water

• Other

  • 2 tablespoons So Delicious Dairy Free unsweetened coconut milk or almond milk

Found on sarahbakesgfree.com

Ingredients

• 3 1/2 teaspoons ground cinnamon
• 3 teaspoons ground ginger
• 2 teaspoons ground cardamom
• 1 1/2 teaspoons ground clove
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1 3/4 cups, plus 2 tablespoons Sarahs gluten free flour blend
• 3 teaspoons chai spice blend (see below)
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup warm water
• 1 1/2 teaspoons instant espresso powder
• 1/2 cup So Delicious Dairy Free unsweetened coconut milk or almond milk
• 1/3 cup grape seed or sunflower seed oil (or mild flavor oil)
• 1 tablespoon white vinegar
• 3/4 cup cane sugar
• 1/4 cup brown sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons So Delicious Dairy Free unsweetened coconut milk or almond milk
• 2 teaspoons instant espresso powder
• 6 tablespoons Earth Balancevegan butter, softened
• 6 tablespoons non-hydrogenated shortening
• 2 1/2 cups powdered cane sugar

Directions

• To make chai spice blend, place all spices in small bowl and whisk to combine. Makes about 1/4 cup. Store in airtight container and set aside.
• Preheat oven to 350 degrees. Prepare cupcake pans by lining with paper liners.
• Sift together flour, chai spice blend, baking powder, baking soda and salt.
• In large mixing bowl, mix together warm water and espresso, until dissolved. Stir in coconut milk, oil, vinegar, sugar, brown sugar and vanilla. Add flour mixture and mix until well combined.
• Evenly divide cupcake batter into prepared cupcake pan. Bake for 16-18 minutes or until toothpick inserted in center comes out clean.
• Cool cupcakes in pans for 5 minutes, then invert onto cooling rack to cool completely.
• While cupcakes are baking, start espresso buttercream. Mix together coconut milk and espresso powder, until dissolved.
• Cream together vegan butter and shortening in bowl of stand mixer, 1-2 minutes. Add powdered sugar, espresso mixture and vanilla. Beat for 3-4 minutes until creamy (add additional coconut milk if needed).
• Place frosting into piping bag with large star tip and pipe onto cooled cupcakes. Top with sprinkling of chai spice mixture.