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Vegan Vanilla Chai Cupcakes

vanilla chai cupcakes

As I’m writing this the weather has taken a slightly gloomy turn and little grey clouds are drifting past my window – perfect weather for cupcakes! It’s been so lovely and hot recently that I admit I’m glad of a little rain. It’s also an excuse to bake (and eat) lots of delicious cakes and cookies!

Vanilla chai cupcakes have become a modern classic. This version is made with our Aura Chai original blend – for a truly delicious and authentic flavour. Not only that – this recipe makes a healthy, wholesome treat – using wholewheat flour and no refined sugar.

I am gluten intolerant so I used low-gluten Spelt flour, but if you’re allergic to gluten you can also use regular gluten-free flour!

Vegan Vanilla Chai Cupcakes

Ingredients

3/4 cup Xylitol

1 tbsp pure maple syrup

2 tsp pure vanilla extract

1/2 cup vegetable oil

2 flax eggs

1.5 tsp gluten-free baking powder

1.5 cups wholewheat Spelt flour (I used this gorgeous blend from Bunbury Mill)

Just over 1/2 cup almond milk (I used Califia Farms Vanilla Sugar-Free blend)

2 tbsp Aura Chai Original Blend (you could use our Chocolate Blend for a chocolatey treat!)

For the Vanilla Chai Frosting:

250g vegan margarine/butter

450g powdered (confectioners) Xylitol

2 tbsp pure maple syrup (to drizzle, optional)

1 tsp cinnamon powder (plus extra for dusting)

1 tsp pure vanilla extract

 

Method

1/ Pre-heat your oven to 180 degrees and line a baking tin with cupcakes cases.

2/ Start by adding the almond milk and Aura Chai blend to a milk pan. Simmer on a low heat (without boiling) for around ten minutes. The milk should turn a deep brown colour and will smell delicious once it’s ready!

3/ Meanwhile combine the oil, vanilla extract, Xylitol and maple syrup with your flax eggs.

4/ Sieve in the flour and baking powder and mix carefully until combined.

5/ By now your chai milk should have been simmering nicely. Take it off the boil and leave it to sit for 10 mins before using.

6/ Gradually add in the chai milk mix, mixing as you go. Leave around 2 tbsp behind – we’ll use this for the frosting later.

7/ Spoon the batter into your cupcakes cases – until they’re around 3/4 full. Bake for 15-18 minutes until risen and golden brown on top.

8/ Leave the cupcakes to cool.

9/ Now it’s time to make the icing! Mix together the butter and Xylitol then add in the vanilla, cinnamon and remaining chai milk mixture.

10/Pop it in a piping bag and make pretty patterns then dust with a sprinkling of extra cinnamon. Voila!