Vanilla Chai Cupcakes

Serves: 3

Irwin Berge

1 January 1970

Based on User reviews:

39

Spice

36

Sweetness

53

Sourness

34

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1 cup

Almond Milk

1 tsp

Vinegar

1.5 cups

Sugar

1 tsp

Baking Soda

1 tsp

Salt

Directions:

1

Preheat the oven to 350ºF

2

Line a cupcake pan with cupcake liners and set aside

3

In a small bowl or measuring cup, combine the almond milk and vinegar and let sit for 5 minutes

4

In a large bowl, combine the Earth Balance and sugar and beat with an electric mixer until creamy, about 2 minutes

5

Add in the yogurt and vanilla extract and mix on low until combined

6

In a medium bowl, mix together the flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, and nutmeg

7

Alternate adding the dry ingredients and the almond milk mixture to the creamed butter, mixing on low speed until everything is mixed together

8

Pour the batter into the cupcake liners until each liner is about two-thirds full

9

Bake for 18 to 20 minutes, or until a toothpick comes out clean

10

Remove from the oven and allow to cool on a wire rack

11

Preheat the oven to 350ºF

12

Line a cupcake pan with cupcake liners and set aside

13

In a small bowl or measuring cup, combine the almond milk and vinegar and let sit for 5 minutes

14

In a large bowl, combine the Earth Balance and sugar and beat with an electric mixer until creamy, about 2 minutes

15

Add in the yogurt and vanilla extract and mix on low until combined

16

In a medium bowl, mix together the flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, and nutmeg

17

Alternate adding the dry ingredients and the almond milk mixture to the creamed butter, mixing on low speed until everything is mixed together

18

Pour the batter into the cupcake liners until each liner is about two-thirds full

19

Bake for 18 to 20 minutes, or until a toothpick comes out clean

20

Remove from the oven and allow to cool on a wire rack