VANILLA CHAI CUPCAKES #dessert #cakes #cupcakes #vanilla #easy

Cupcakes was the start of this fixation of mine. It was cupcakes that began everything. That made me escape into heating each time I was focused or required a break from life. It was cupcakes that caused me to build up an affection for the this thing called heating. It was ALL cupcakes. What's more, to cupcakes I am so thankful!

I had consistently been somewhat of a pastry specialist, continually bailing my mother out in the kitchen while she immediately whipped together the chocolate cake which she had been making since she was a youngster. What's more, it was astounding watching this messy chocolatey blend transform into something different totally as it rose gradually in the broiler. It was just astonishing! In any case, it wasn't until I fired preparing my own cluster of cupcakes and seeing them transform into these delicate, cushioned little wads of delectability that I understood it was the start of another adoration.

It wasn't long until I understood that I could change these wonderful cushy vanilla cupcakes into anything I needed to. I could transform plain cupcakes into great manifestations that pose a flavor like organic products, chocolate, nuts or even Oreo's. The potential outcomes were unfathomable. My most up to date creation being these totally flavorful Vanilla Chai Cupcakes.

Also try our recipe : HOMEMADE CHOCOLATE PUDDING PIE WITH BROWNIE CRUST #dessert #brownie #pie #chocolate #bars

Ingredients :

• 3/4 Cup Xylitol
• 1 1/2 Cup Flour
• 1/2 tsp Salt
• 2 Flax Eggs or Normal Eggs for non-vegan
• 2 tsp Baking Powder
• 1/2 Cup + 2 Tbsp Almond milk
• 1/2 Cup Canola oil or Coconut Oil
• 2 tsp Vanilla Extract
• 5 Bags Chai Tea

For the Icing:

• 250 g Margarine/ Vegan Butter or Normal Butter for non-vegan
• 500 g Powdered Sugar (or Xylitol powdered sugar
• 1/2 tsp Cinnamon

Instructions :

1. Preheat oven to 180ºC.
2. Line cupcake pan with cupcake papers.
3. Place milk and tea bags on the stove on medium heat.
4. Allow to simmer for 10min (ensure that it doesn't burn or boil over).
5. Allow milk mixture to sit.
6. Meanwhile, using the paddle attachment, mix together the flax eggs, sugar and oil until it becomes lighter in colour.
7. Add the rest of the ingredients and mix on medium speed until it comes together.
8. Add 1/2 Cup of the almond milk/chai mixture to the batter and continue mixing.
9. Spoon batter into cupcake papers until 3/4 full.
10. Bake for 18-20 min or until golden brown.
11. Remove from oven and allow to cool.
12. Meanwhile, mix together powdered sugar, vegan butter, cinnamon and remaining 2 Tbsp of almond milk/chai mixture.
13. When cupcakes are cool, ice them beautifully with icing and dust cinnamon on the top.
14. Devour!

Source : bit.ly/2SnPOCB

Read more our recipe : Tiger Butter #desserts #cakes #butter #pie #pumpkin