Chai Tea Cupcake Recipe

by Emily

1 tablespoon apple cider vinegar

1-1/2 cups almond milk
2 cups all-purpose (plain) flour
1 cup white sugar
2 tablespoons powdered chai mix
2 teaspoons baking powder
1/2 cup coconut oil, warmed
1 teaspoon vanilla extract

Preheat oven to 350F (175C).

Line cupcake tray with cupcake papers.

Combine apple cider vinegar and almond milk and let stand for approximately 5 minutes until it has curdled.

In a large bowl, add sifted flour and baking powder, together with sugar and stir to combine.

Add almond milk mixture, vanilla and liquid coconut oil and stir until blended.

Spoon mixture into cupcake tray.

Bake for 15-20 minutes or until a skewer inserted in the center of a cupcake come out clean.

Leave in tray for 5 minutes before turning onto a wire rack to cool.

Hello Emily

Thanks very much for sending in your chai tea cupcake recipe.

It looks yummy and I look forward to trying it.


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