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Chai Latte Cupcakes

Adapted from Love and Olive Oil and Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz

1/2 to 3/4 cup milk
1/4 to 1/2 cup Tazo Chai Concentrate
(*Note: Keep your liquids equal to 1 cup. For a mild chai taste use 1/4 cup of chai and 3/4 cup of milk. For a stronger chai flavor, use 1/2 cup of chai and milk each.)
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract

For frosting:
1/2 cup sugar
2 large egg whites
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon


1. Preheat the oven to 350°F.

2. Measure the chai in a measuring cup; add milk until mixture equals 1 cup. whisk in cider vinegar and set aside.

3. In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and nutmeg. Pour in soy milk mixture, along with oil, sugar, and vanilla, and stir just until no large lumps remain.

4. Fill cupcake liners with 1/4 cup of batter (liners should be 2/3 full), and bake for 20-22 minutes or until puffed and golden. Transfer to a cooling rack and allow to cool completely before frosting.

5. For buttercream: put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.

6. Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until it cools and forms a thick and shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until is is thick and very smooth, 6-10 minutes. Add the vanilla and cinnamon and whip for another 30 seconds until incorporated. Spread or pipe on cooled cupcakes.

Brought to you by The Busty Baker (http://www.bustybaker.com)
Original Post: http://ladolcivita.blogspot.com/2009/02/not-so-vegan-chai-latte-cupcakes.html


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