Vanilla Chai Cupcakes

• Vegetarian

• Produce

  • 5 Bags Chai tea

• Refrigerated

  • 5/8 cup Almond milk
  • 2 Flax eggs or normal eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 1 1/2 cup Flour
  • 500 g Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract
  • 3/4 cup Xylitol

• Oils & Vinegars

  • 1/2 cup Canola oil

• Dairy

  • 250 g Margarine/ vegan butter or normal butter

Found on baking-ginger.com

Description

Ingredients

• 3/4 Cup Xylitol
• 1 1/2 Cup Flour
• 1/2 tsp Salt
• 2 Flax Eggs or Normal Eggs (for non-vegan)
• 2 tsp Baking Powder
• 1/2 Cup + 2 Tbsp Almond milk
• 1/2 Cup Canola oil (or Coconut Oil)
• 2 tsp Vanilla Extract
• 5 Bags Chai Tea
• 250g Margarine/ Vegan Butter or Normal Butter (for non-vegan)
• 500g Powdered Sugar (or Xylitol powdered sugar
• 1/2 tsp Cinnamon
• 3/4 Cup Xylitol
• 1 1/2 Cup Flour
• 1/2 tsp Salt
• 2 Flax Eggs or Normal Eggs (for non-vegan)
• 2 tsp Baking Powder
• 1/2 Cup + 2 Tbsp Almond milk
• 1/2 Cup Canola oil (or Coconut Oil)
• 2 tsp Vanilla Extract
• 5 Bags Chai Tea
• 250g Margarine/ Vegan Butter or Normal Butter (for non-vegan)
• 500g Powdered Sugar (or Xylitol powdered sugar
• 1/2 tsp Cinnamon

Directions

• Preheat oven to 180ºC.
• Line cupcake pan with cupcake papers.
• Place milk and tea bags on the stove on medium heat.
• Allow to simmer for 10min (ensure that it doesnt burn or boil over).
• Allow milk mixture to sit.
• Meanwhile, using the paddle attachment, mix together the flax eggs, sugar and oil until it becomes lighter in colour.
• Add the rest of the ingredients and mix on medium speed until it comes together.
• Add 1/2 Cup of the almond milk/chai mixture to the batter and continue mixing.
• Spoon batter into cupcake papers until 3/4 full.
• Bake for 18-20 min or until golden brown.
• Remove from oven and allow to cool.
• Meanwhile, mix together powdered sugar, vegan butter, cinnamon and remaining 2 Tbsp of almond milk/chai mixture.
• When cupcakes are cool, ice them beautifully with icing and dust cinnamon on the top.
• Devour!
• Preheat oven to 180ºC.
• Line cupcake pan with cupcake papers.
• Place milk and tea bags on the stove on medium heat.
• Allow to simmer for 10min (ensure that it doesnt burn or boil over).
• Allow milk mixture to sit.
• Meanwhile, using the paddle attachment, mix together the flax eggs, sugar and oil until it becomes lighter in colour.
• Add the rest of the ingredients and mix on medium speed until it comes together.
• Add 1/2 Cup of the almond milk/chai mixture to the batter and continue mixing.
• Spoon batter into cupcake papers until 3/4 full.
• Bake for 18-20 min or until golden brown.
• Remove from oven and allow to cool.
• Meanwhile, mix together powdered sugar, vegan butter, cinnamon and remaining 2 Tbsp of almond milk/chai mixture.
• When cupcakes are cool, ice them beautifully with icing and dust cinnamon on the top.
• Devour!