My homework tends to go in two week cycles. One week, I have nothing to do and I sit around watching Big Bang Theory all day. The next, I’m almost crying because I have so much to do. This past weekend, I was almost crying. Seeing me so stressed out, a friend of mine said I should take the evening for myself. So I baked.
I did something really bad though. I took a vegan recipe and made it really really super not vegan. But hear me out. For one thing, it’s buttercream. I don’t buy vegan butter. So the frosting was automatically not vegan. Then the cake. Normally vegan cake has an obvious egg replacement ingredient, usually flax. This one uses apple cider vinegar and extra baking soda, which apparently react and make the cake puff up. Of course I don’t have any apple cider vinegar in my little apartment kitchen, or any kind of vinegar for that matter. Since the frosting was already unveganified, I went all out and threw in an egg.
Also: how is it possible that this is the first cupcake recipe I’ve posted? Cupcakes are my life! What is wrong with me?!
Chocolate Chai Cupcakes
Makes 10 cupcakes. Original recipe here.
For the chocolate cake:
1 C milk (I used soy, don’t know if dairy would make a difference)
1/3 C canola oil
3/4 C sugar
2 tsp vanilla
1 C flour
1/3 C cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
For the chai buttercream:
1 stick butter
2 bags chai tea
2 T boiling water
2 T milk (again, I used soy)
1/4 tsp cinnamon
~3 C powdered sugar (almost a whole bag)
1. Preheat oven to 350 degrees. Put ten paper liners into cupcake pans (or use a silicone mold – the best!).
2. Whisk together milk, oil, sugar, and vanilla in a medium bowl. In a large bowl, mix together the dry ingredients.
3. Add wet to dry and mix until a batter forms.
4. Pour into pans and bake for 25 minutes.
5. While cupcakes are cooling, begin frosting by beating the butter until soft.
6. Steep the two teabags in the water for 10 minutes, then add milk.
7. Beat together the butter, tea/milk, and cinnamon. Gradually add the powdered sugar until desired consistency is reached. Should be light and fluffy but still able to maintain a shape (especially if you plan on piping the frosting).
8. Once cupcakes are cool, frost and eat!
I used my silicone molds, which I love love love. You don’t even have to grease them, just pour the batter right in! Put them on a cookie sheet when you bake them though, so you don’t spill when you put them in the oven. The cupcakes will pop right out when they’re done.
I also used this as an opportunity to practice my frosting skills, which are almost nonexistent. I’m so terrible at piping! They didn’t look that great, but at least they still tasted delicious.