Vegan Orange Chai Cupcakes

I think the best part about filling orders that require an odd amount of end product means you have leftover batter with which to make stuff for yourself! This was the case with these cupcakes. I needed to make 18 mini cupcakes, and ended up with enough batter left over to make six normal sized cupcakes! I could have just cut the recipe in half, but I was anxious to try this flavor out for myself. I could not have made a better choice. These are so delicious! The cake has a spicy, almost gingerbread taste and the icing has a light citrus flavor.



Recipe below!

Ingredients:

2 cups flour
1/4 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp ginger
1/4 tsp clove
1/4 tsp nutmeg
1/4 tsp ground black pepper
1/2 cup vegan butter
1 cup sugar
2 Tbsp apple cider vinegar
1/2 tsp star anise extract
1/2 tsp vanilla extract
1 cup almond milk

1/2 cup vegan butter
1 pound confectioners sugar
Zest from one orange
1 Tbsp almond milk

Directions:

Preheat oven to 350 degrees.

In a medium bowl, sift dry ingredients together.

In a large bowl, beat butter and sugar until creamy. Add apple cider vinegar and extracts and mix until combined. Add flour mixture and almond milk and stir until a smooth batter is formed.

Pour into well greased muffin tins. Bake approximately 22 minutes, or until fork inserted in middle of each cupcake comes out cleanly.

Let cool in pan for about 10 minutes. Then transfer to cooling rack and let cool completely.

Meanwhile, beat butter, powdered sugar and almond milk until smooth frosting forms. Stir in orange zest. Pipe onto cooled cupcakes.

Enjoy!