vegan chocolate cupcakes with chai buttercream


for cupcakes--

1 cup soy milk

1 tsp apple cider vinegar

1/3 cup canola oil

3/4 cup sugar

2 tsp vanilla extract

1 cup all purpose flour

1/3 cup cocoa

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

for frosting--

1 stick earth balance buttery spread (1/2 cup)

about 3-4 cups powdered sugar

2 chai teabags

2 T boiling water

2 T soy milk

1/4 tsp cinnamon


Preheat oven to 350 degrees. Mix the vinegar with the soy milk and let sit for five minutes.

Whisk together the soy milk/vinegar, canola oil, sugar and vanilla. In another bowl, sift together the dry ingredients. Add wet to dry and mix until combined.

Pour batter into greased cupcake molds and bake for 25 minutes, or until springy. Let cool completely before frosting.

While cupcakes are cooling, beat the earth balance until soft. Brew the tea in the two tablespoons of boiling water and let sit for ten minutes to steep. Then, add the soy milk. Add that mixture, plus the powdered sugar and cinnamon to the earth balance and continue to beat for 10 minutes until very light and fluffy.

Frost cooled cupcakes using this method or with a pastry bag and large star tip.



1 hour