These dairy-free cupcakes are spiced with tea, cinnamon, cardamom, ginger, cloves, and pepper.
Recipe from The Post Punk Kitchen.
- 1 cup soy or rice milk
- 4 black tea bags or 2 Tbs. loose black tea
- 1/4 cup canola oil
- 1/2 cup plain or vanilla soy yogurt
- 3/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1 1/3 cup all-purpose flour
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground cardamom
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- Pinch of ground white or black pepper
- 1/2 cup confectioners sugar
- 2 Tbs. cocoa powder
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg or mace
Preheat oven to 375̰. Line muffin tin with cupcake liners.
In a small saucepan, heat soy milk until almost boiling; add tea bags, cover, and remove from heat. Let sit for 10 minutes. When ready to use, stir teabags and thoroughly squeeze to ensure as much tea is dissolved in milk as possible.
In a large bowl, whisk together oil, yogurt, sugar, vanilla, and tea mixture until smooth. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
Cool cupcakes completely before adding topping to prevent it from melting into the cupcakes. Sift the confectioners sugar over the cupcakes. In a small bowl, mix the cocoa, cinnamon, and nutmeg; sift onto each cupcake.