Confession: I have a serious sweet tooth. So when I come across desserts that have even the slightest semblance of being healthy, it makes me happy happy. This recipe is originally from Shape Magazine. The original recipe is vegan and I’ve made changes to make it gluten-free. I’ve also changed it to regular butter because I personally prefer regular butter over the ‘fakies’.
Ingredients:
For the cupcakes:
1 c. almond milk
1 tsp. apple cider vinegar
1/3 c. vegetable oil
3/4 c. sugar
2 tsp. vanilla
1 c. gluten-free all-purpose flour
1/3 c. cocoa powder
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
For the frosting:
1/2 c. butter
3-4 c. powdered sugar
2 chai tea bags
2 tbsp. boiling water
2 tbsp. almond milk
1/4 tsp. salt
Directions:
For the cupcakes:
Preheat oven to 350 degrees. Mix the vinegar with the almond milk and let sit for five minutes. Whisk together the almond milk/vinegar, oil, sugar and vanilla. In another bowl, sift together the dry ingredients. Add wet to dry and mix until combined. Pour batter into greased cupcake molds and bake for 25 minutes, or until springy. Let cool completely before frosting.
For the frosting:
Beat the butter until soft. Brew the tea in the two tablespoons of boiling water and let sit for ten minutes to steep. Then, add the almond milk. Add that mixture, plus the powdered sugar and cinnamon to the earth balance and continue to beat for 10 minutes until very light and fluffy. Frost cupcakes.
Makes 12 cupcakes.
