Hey, here is my chai cupcake recipe. It is a altered version of one I found online (don't remember where). It doesn't use egg substitute because I prefer to use things that don't pretend to be something else (just something my partner has influenced me to do)
CHAI CUPCAKES
Ingrediants:
1 cup rice milk
4 black teabags (or 2 tbsp loose black tea)
1/4 cup olive oil
1/2 cup granulated sugar (the original calls for 3/4 but I think they turn out sweet enough)
1 tsp vanilla extract (2 if using fake stuff)
1 & 1/3 cups buckwheat flour (you can use plain flour but I like gluten free)
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 white or black pepper
Method:
Preheat oven to 180 degrees celcius and line tin with cupcake liners. In a small saucepan heat rice milk till almost boiling, add teabags and let sit for 10 minutes. Stir teabags and thoroughly squeeze.
In a large bowl whisk together oil, sugar, vanilla and tea mixture. Sift flour, baking powder, baking soda, salt, and spices into wet ingrediants. Mix until large lumps disappear (small lumps are fine). Fill liners and bake for 20 minutes until a sharp knife poked into them comes out clean.
Completely cool cupcakes. Powder with cinnamon, nutmeg and vanilla bean powder.
DERICIOUS!
Let me know if you try them
