Chai Tea Cupcakes

I’m such a liar, aren’t I?

As soon as I announce I’m going to have all this time off to cook for myself and develop new recipes, the universe decides to throw more business my way. Which I’m not complaining about. But my “time off” for Christmas and New Year’s quickly turned into adding new clients into the mix and having private cooking lessons every day. Oh, ONTOP of getting sick, AGAIN.

My body’s not trying to tell me something…is it?

Though I’m not one for resolutions, I really hope to slow down a bit. Get more organized. Make me time for ME, even if that means turning down clients every once in awhile. Because reading, yoga, writing, cooking for myself-all the things I love, have completely fell by the wayside and it’s not fair to me. And clearly, my body is revolting against me. I need balance. I need a massage. I need a LONG vacation.

But with my annual trip to Vegas/California coming up this weekend, I won’t even pretend like I’ll have new recipes any time soon. SAD FACE.

BUT-I do have my new classes updated and am looking forward to meeting new students in cooking schools when I get back. So be sure to check my class schedule here! 

In the meantime, enjoy this fabulous Chai tea cupcake recipe, my best friend Whitney and I decided to cook over the weekend. She is far from vegan, but over the past year she has really adopted a much healthier diet, and loves to learn from me. But she also loves to bake, which is not my forte, and pushes me to go outside my comfort zone.

This recipes wasn’t much of a stretch and we didn’t deviate much from the original recipe that she found here. They are SO good! Especially coming from me, since I tend to not like cake-y stuff. I see a lot more Chai tea in my future now, too 🙂

2 cups organic all-purpose flour

1 cup organic powdered sugar

2 tsp baking soda

1 1/2 cups almond milk

2 Chai tea bags

2 tsp pure vanilla

1/3 cup organic olive oil

1 tsp cinnamon

1 tsp ground ginger

Vegan frosting (most actually are vegan-not healthy, but vegan!)

Makes about a dozen

  • Preheat oven to 350 degrees
  • Mix together flour, powdered sugar and baking soda
  • Add vanilla, olive oil cinnamon and ginger and stir to combine
  • Meanwhile, boil the almond milk and then steep Chai tea for at least 10 minutes
  • Once steeped, add milk mixture to flour mix and stir until smooth
  • Pour into greased muffin tins and bake at 350 degrees for 20 minutes
  • Once cooled, frost!

IMG_7837

IMG_7838

IMG_3051

IMG_7839

Share
Vegan Cuts
About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Leave a Comment...

*