Chocolate Chai Cupcakes
1 1/4 cups water
2 chai tea bags
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 unsweetened cocoa powder
1 1/2 teaspoons vanilla
1/3 cup canola oil
1 tablespoon apple cider vinegar
1. Preheat oven to 350 degrees Fahrenheit, line cupcake pan. Boil the water and add the two tea bags. Let steep while you are mixing the other ingredients.
2. In a bowl, combine flour, sugar, salt, baking soda and cocoa powder.
3. Take the tea bags out of the water and measure 1 cup tea, set aside. Make a well in the center of the dry ingredients and add vanilla, oil, tea, and vinegar. Stir until just mixed.
4. Fill cupcake liners 2/3 full, and bake 20-25 minutes, until a toothpick inserted comes out clean.
I frosted them with garam masala frosting, and it was great.
Source of recipe: Modified from the chocolate cake recipe in The Joy of Vegan Baking cookbook by Colleen Patrick-Goudreau. http://www.joyofveganbaking.com/sample_recipes
SO HOW'D IT GO?
I didn't have any chai tea (only realised this after I'd started) so I replaced it with a few shakes of espresso powder instead. Next time I'll make sure I have the chai, though, and maybe cut back slightly on the baking soda- the taste came through a bit. Anyway they came out great!
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