This recipe is inspired by the chai latte cupcake recipe in Vegan Cupcakes Take Over the World. This is a must have for vegan baking.
I have modified the recipe to be gluten free and used fresh brewed herbal chai in place of black tea and baking spices-easy and delish!
2 cups rice milk (or soy or almond)
4-6 Tbsp loose herbal or regular chai tea or 4 chai tea bags
1/4 cup canola oil
1/2 cup plain soy or coconut yogurt
3/4 cup granulated sugar
1 tsp vanilla extract
1 1/3 cups Gluten Free all purpose flour
1 tsp xanthum gum
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 1/2 cups confectioners sugar
1/2 cup vegan butter/margarine
1/2 cup vegetable shortening
1 tsp vanilla
1/4 cup brewed rice milk chai (see below for directions)
cinnamon/sugar mixture for sprinkling
Preheat oven to 350 degrees and line your muffin pan with cupcake liners.
In a small saucepan, heat the rice milk until almost boiling pour into loose tea brewing pot OR add the tea bags to the hot milk and cover, removing from heat. Allow to steep for 10 minutes. When ready, press loose tea or squeeze out tea bags and remove.
In a large bowl, whisk together the oil, yogurt, vanilla, sugar and 1 cup of the tea mixture until all lumps are blended. Add the flour, baking powder and soda, xanthum gum, salt and stir until smooth. If batter seems too sticky, add a little extra rice milk.
Fill baking cups full and bake for 20-25 minutes until a knife inserted comes out clean.
Allow to cool on a cooling rack so they cupcakes do not continue to cook in the hot pan and become chewy. When completely cool frost and enjoy!
Blend the butter and shortening until smooth and fluffy with a hand mixer.
Add the sugar and and mix until completely blended. Add the vanilla and 1/4 cup of the tea mixture. Blend with handmixer for 5-7 minutes until fluffy. Frost cupcakes and then sprinkle the tops with cinnamon/sugar blend.