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.
Showing posts with label cupcakes. Show all posts
Showing posts with label cupcakes. Show all posts
Tuesday, March 22, 2011
Saturday, February 19, 2011
Red Velvet Cupcakes
Since I am still in school, I usually don't have the time (or money) to bake batches upon batches of goodies. But, that is ONE of the many perks of coming home to my parents house for the weekend. I had a pretty busy, and stressful, week or two, or three, at school and I knew that perfect way to relax was bake my way through the weekend. I had a couple recipes in mind that I wanted to try, and now two days later, I have quite a lot to show for it. The first thing on my list, Red Velvet Cupcakes.
I am a frequently customer at the local Starbucks in Stevens Point, conveniently located across the road from the campus, but I always go in there, at my mouth waters over the delcious, non vegan, desserts stacked delicately, behind their glass counter, teasing me to splurge. It is moments like this that it is bitter sweet being vegan. I am first mad that I choose not to eat the delcious contents of these treats, but then glad that I can't consume these extra calories atop my Chai Latte. But after many weeks of restraining myself, I put matters into my own hands. I set out on a baking mission: to master vegan cupcakes and scones! So, here ya go!
I got home Thursday night, and begged my mom to run to the grocery store with me. I simply couldn't handle the temptations anymore. I was going to have one of these "Red Velvet Cupcakes" tonight! They always looked so perfect behind their glass wall, and I can't remember ever having one, so they were first on my to do list! I looked up a recipe online, but tweaked it of course to make it my own. I simply couldn't get the ingredients together fast enough.
My father is usually quite cautious eating my creations, knowing that they are a little bit different tasting and sometimes quite odd, but I served him one of these fresh and even he couldn't turn down another one! And my picky sister has had quite a few over the last two days. They definitely don't last long in our house!
1 cup almond milk
1.5 tsp apple cider vinegar
1.5 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
3 tblsp cocoa powder
2 tsp vanilla extract
1/2 tsp almond extract
red food coloring
First, preheat the oven to 350 degrees. While the kitchen heats up gather up your ingredients.
In a small bowl, mix the almond milk and vinegar and set aside. Shift the flour, baking powder, baking soda, cocoa powder and salt in a side bowl. Mix the oil, vanilla extract, and almond extract. Slowly add the dry ingredients until well blended. I find adding the red food coloring to the almond milk/ cider mixture works the best. After you have reached a good red color, at that to the rest of the batter. It may seem a bit runny, but I assure you it will cook just fine!
Fill cupcake tin about 3/4 of the way full. Cook for 18 minutes or until a toothpick can be inserted and pulled out clean! Let cool and finish with this delicious topping!
Cream cheese frosting:
One container vegan cream cheese
Almond milk
1/2 cup Confectioner's sugar
Mix the cream cheese and sugar together. Add a little milk until you get the thickness that you desire. Keep the color white and play with some more food coloring! Top you now cooled cupcakes and enjoy!
I am a frequently customer at the local Starbucks in Stevens Point, conveniently located across the road from the campus, but I always go in there, at my mouth waters over the delcious, non vegan, desserts stacked delicately, behind their glass counter, teasing me to splurge. It is moments like this that it is bitter sweet being vegan. I am first mad that I choose not to eat the delcious contents of these treats, but then glad that I can't consume these extra calories atop my Chai Latte. But after many weeks of restraining myself, I put matters into my own hands. I set out on a baking mission: to master vegan cupcakes and scones! So, here ya go!
I got home Thursday night, and begged my mom to run to the grocery store with me. I simply couldn't handle the temptations anymore. I was going to have one of these "Red Velvet Cupcakes" tonight! They always looked so perfect behind their glass wall, and I can't remember ever having one, so they were first on my to do list! I looked up a recipe online, but tweaked it of course to make it my own. I simply couldn't get the ingredients together fast enough.
My father is usually quite cautious eating my creations, knowing that they are a little bit different tasting and sometimes quite odd, but I served him one of these fresh and even he couldn't turn down another one! And my picky sister has had quite a few over the last two days. They definitely don't last long in our house!
1 cup almond milk
1.5 tsp apple cider vinegar
1.5 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
3 tblsp cocoa powder
2 tsp vanilla extract
1/2 tsp almond extract
red food coloring
First, preheat the oven to 350 degrees. While the kitchen heats up gather up your ingredients.
In a small bowl, mix the almond milk and vinegar and set aside. Shift the flour, baking powder, baking soda, cocoa powder and salt in a side bowl. Mix the oil, vanilla extract, and almond extract. Slowly add the dry ingredients until well blended. I find adding the red food coloring to the almond milk/ cider mixture works the best. After you have reached a good red color, at that to the rest of the batter. It may seem a bit runny, but I assure you it will cook just fine!
Fill cupcake tin about 3/4 of the way full. Cook for 18 minutes or until a toothpick can be inserted and pulled out clean! Let cool and finish with this delicious topping!
Cream cheese frosting:
One container vegan cream cheese
Almond milk
1/2 cup Confectioner's sugar
Mix the cream cheese and sugar together. Add a little milk until you get the thickness that you desire. Keep the color white and play with some more food coloring! Top you now cooled cupcakes and enjoy!
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