Vanilla Chai Cupcakes

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Vanilla Chai CupcakesVanilla Chai Cupcakes from Skinny Bitch Bakery! On sale now!

Anybody who knows me knows that I have a soft spot for cupcakes and soy chai lattes, so combining these two creates my own piece of heaven. These cupcakes are moist, tender, and lightly spicy, thanks to the combination of ginger and cardamom. Go ahead and pair with a steaming hot chai latte . . . you won’t overdo it.

Makes: 18 cupcakes

1 cup almond milk
1 teaspoon vinegar
½ cup Earth Balance, at room temperature
1½ cups sugar
½ cup vanilla soy yogurt
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg

1.     Preheat the oven to 350˚F. Line a cupcake pan with cupcake liners and set aside. In a small bowl or measuring cup, combine the almond milk and vinegar and let sit for 5 minutes. In a large bowl, combine the Earth Balance and sugar and beat with an electric mixer until creamy, about 2 minutes. Add in the yogurt and vanilla extract and mix on low until combined. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, and nutmeg. Alternate adding the dry ingredients and the almond milk mixture to the creamed butter, mixing on low speed until everything is mixed together.

2.     Pour the batter into the cupcake liners until each liner is about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool on a wire rack.

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6 Responses to “Vanilla Chai Cupcakes”

  1. September 27, 2013 at 12:53 pm #

    These look so yummy! I have never heard of the spice cardamom though. Is there a substitution?

  2. September 29, 2013 at 7:07 pm #

    Finally… a vanilla chai baking recipe without the tea bag! I am too lazy to remember to buy chai tea just to bake something but I have all of these things on hand most of the time! Can’t wait to try these!

  3. October 6, 2013 at 9:54 am #

    No substitute for cardamom but you can find it in any spice section.

  4. October 6, 2013 at 12:57 pm #

    I have made these twice now and they have become an office favorite! so tasteful I love them and super easy to make!
    Keep these recipes coming

  5. November 3, 2013 at 12:32 pm #

    I have make them 2x and each time they took about 15 min more to cook and they spread all over the place .I do not know what I am doing wrong ,the best batter ever tho

  6. November 3, 2013 at 12:49 pm #

    i figured out why is for 18 cupcakes not 12 OOPS dumb bitch :(

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