This is one of my favorite cupcake recipes in the whole world and it's so easy.
The inspiration came from a great book "The cake book by Cupcake Jemma" from Jamie Oliver's Food Tube. I think she is super-talented and authentic. So here is my vegan version of her Chai-Cupcakes.
enough for 12 servings
DRY INGREDIENTS:
125 g wholewheat flour
1/4 tsp baking powder
1 tbsp chai spice ( mix of ground cloves, ground cardamom, ground nutmeg, ground ginger & ground cinnamon)
120 g brown sugar
1 pinch salt
LIQUID INGREDIENTS:
2 tbsp plant based milk
100 ml sunflower seed oil or any other mild flavor oil
1 tsp apple cider or white vinegar
FROSTING:
1/2 tsp chai spice
2 tbsp plant-based milk
1 cup of icing sugar (powderd cane sugar)
100 g vegan butter, softend
DECORATION:
1 tablespoon demerara sugar (brown sugar)
GOOD TO HAVE: 12 hole muffin tray, cupcake paper cases
HOW TO:
Before you start preheat oven to 350 degrees and prepare muffin tray by lining with paper liners.
1. Mix flour, chai spice, baking powder and salt in a large bowl. In a second small bowl mix all the liquid ingredients until well combined.
2. Slowly whisk the liquid ingredients into the dry ones and mix it all well until it's well combined.
3. Evenly divide batter into prepared muffin cases and bake for 20 minutes. (Try with a toothpick in the middle of the cupcake if it comes out clean or if there is still batter on the toothpick then bake for a few more minutes.)
4. Let cupcakes cool down completely. In the meantime prepare the frosting. Mix together vegan butter and plant-based milk with an electric mixer for about 2 minutes until it's creamy. Add icing sugar and chai spice - add more milk if needed. Place frosting into piping bag and decorate your cupcakes. If you'd like sprinkle some demeara sugar on top and enjoy!