Chai cupcakes

By Sarah-Lyn

Ingredients

• 1 1/2 cup flour
• 1 cup sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1 tsp ground cardamom
• 1/4 cup olive oil
• 1/4 cup almond milk
• 1 tsp apple cider vinegar
• 1/3 cup steeped black tea (w/ fresh ginger slices, cinnamon stick, cloves, & a couple peppercorns)
• 1 tbsp vanilla extract

Details

Adapted from kirstenskitchen.blogspot.ca

Preparation

Step 1

Preheat oven to 350.
Line a muffin tin with cupcake liners
In a medium bowl combine dry ingredients, whisk until blended.
Combine wet ingredients in a small bowl. Pour into dry and mix up.
Scoop into lined muffin tin and bake for 20-25 minutes.

Chai frosting
1/4 cup earth balance coconut spread
1 cup icing sugar
1-2 tbsp almond milk
1/2 tsp ground cardamom
1 tsp vanilla extract

With an electric mixer beat all ingredients until fluffy.
Spread onto cooled cupcakes