Vegan Chai Cupcakes Recipe
Looking for a festive recipe at the last minute? These vegan chai cupcakes make us very happy! I associate the smell of chai with a cozy winter day, nice and warm by the fireplace…
Melt in your mouth with the creamy taste of vanilla chai, followed by a delicious gingerbread cupcake. If you have already bought it (great chance…) then it is of course more than suitable for any occasion!
~ adv. ~
What do you need for the Vegan Chai Cupcakes
- 200 gr flour
- 100 gr coconut blossom sugar
- 125 gr coconut oil or another vegetable oil
- 5 tbsp gingerbread spices
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- 1 linseed egg or other egg substitute
- vanilla
- pinch of Himalayan salt or Celtic sea salt
For the cream topping for Vegan Chai Cupcakes
- 100 gr vegan mascarpone
- 75 gr vegan butter
- 5 to 6 tablespoons powdered sugar or coconut blossom sugar
- 1 tsp chai spices
- 2 to 3 tsp lemon juice
- 1 tsp vanilla (extract)
Kitchen supplies
Preparation of Vegan Chai Cupcakes
- Preheat the oven to 180 degrees
- Put all the dry ingredients of the cupcake in a mixing bowl
- Then you put all the ingredients in a bowl and mix until you're happy
- Add the wet to the dry ingredients and mix well again until you have a nice batter
- Fill the cupcake forms with the batter
- Place in the oven for 25 to 30 minutes
- Make the topping by combining all the compositions, mixing and then putting it in a piping bag
- Let the cream topping stiffen in the piping bag in the fridge
- Remove the cupcakes from the oven and let cool completely
- Pipe the topping on the cupcakes and to top it off, sprinkle some cinnamon with some new pine nuts and enjoy!
