Chai Cupcakes!!!

Now, although I can admit that I am addicted to coffee, (I just don't function the same without it, and know there are plenty of you who agree with me) but my weakness in the coffee shop lies in no other than, Chai Lattes.  I will admitt it is my to go drink.  I brightens my day when coffee just isn't doing it.  So, of course I was more than excited to run across: Chai Cupcakes.  I found it in the book, Vegan Cupcakes Take Over the World, which is just a marvelous book I might add!  So, I had to give it a whirl.  I made a few changes simply out of my preference, but must say they turned out great! If you love Chai as much as I do, or are looking for a different kind of dessert, look no further.  This spiced up cupcake is no ordinary cupcake.

1 cup almond milk (any vegan milk will work, I just love almond milk)
4 bags black tea (I used a Chai Black tea, just to emphasize the chai)
1/4 cup canola oil
1/2 cup soy yogurt
1 teaspoon vanilla extract
1 teaspoon almond extract (this can be left out, I am just a big fan of it in my cooking)
1/2 cup granulated sugar
1/2 cup white flour
3/4 cups whole wheat flour (you can easily use all white flour,  I just preferr some wheat)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon cardamom
1 teaspoon ginger
1/2 teaspoon cloves

Preheat the oven to 375 degrees.  Line cupcake tin with cupcake liners.  In a small pot heat the milk, just before it begins to boil remove and add the tea bags.  Let sit for about 15 minutes. 

In a large bowl, add the wet ingredients.  Including the milk/tea mixture.  Beat together until evenly mixed.  Add the dry ingredients in a separate bowl.  Then mix this into the wet mixture until all the lumps are gone and color in consistent througout.  Fill your tin about 3/4 of the way.  Insert into the over, and bake for about 20 minutes.  The cupcakes are done when a toothpick can be inserted in the middle, and it comes out clean.  Let to cupcakes completely cool and then add this delicious frosting:

1 package vegan cream cheese
1/3 cup confectioner's sugar
1 teaspoon vanilla extract

Whip together to form a delcious topping.