Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegan Chai Cupcakes Recipe
    Lost? Site Map

    Vegan Chai Cupcakes

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

    Sort by:

    • on April 06, 2009

      Sorry but I was a bit disappointed by these! I ground my own cloves and cardamom, and although the spices were delicious, I found the cupcakes a bit dense, when I felt they should have been light and fluffy. I might add the spice mix to a different recipe though!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2009

      This is my first stab at vegan cupcakes, and I have to say that these were quite delicious! I used Tazo tea chai concentrate mixed with the soy milk instead of steeping the tea bags, and it worked well. My only complaint is that these are not as fluffy as regular cupcakes, and reminded me a bit more of a muffin. To make them sweeter I topped mine with vegan cream cheese frosting, and that made them more like a dessert. Great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2008

      These are absolutely lovely. The smell and flavor are wonderful. I didn't have soy yogurt, so I subbed in 1/2 cup silken tofu whizzed in the food processor with a little sugar and a tiny dash of vinegar. I also subbed gluten-free flour for the whole wheat flour (and added a teaspoon of Xanthan gum to help with the texture). My only complaint is that they tasted just a tad salty. I did think 1 teaspoon of salt seemed like a lot, so I will probably halve that next time. I enjoyed the powdered topping in lieu of frosting. This would allow these cupcakes to do double duty as both dessert and breakfast. :) Anyway, thanks for posting. I might buy ppk one of these days.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2008

      I made these for the Healthy choices tag game and in a pinch for time did them without the stevia because I did not pick it up from the market in time...being I had everything else on hand I decided to not let one teaspoon of something stand in my way :) - the recipe worked fine with the minor change...I used vanilla soy milk, and vanilla soy yogurt so perhaps that made up for some of the missing sweetener...I only got 8 big cupcakes from my mix (but I admit I was heavy handed in pouring the cups...they were BIG (!!!) :)...very yummy sweet cakes, delicate flavor...I liked the baking with tea idea and was really happy to come across this little gem...the flavor was subtle and unique...I think the only thing I might play with next time is the topping...not sure if I really needed all the sugar & flavored cocoa bit (???)...but still overall a winner and I will most definitely be making them again SOON (good excuse to get to my favorite Health food store to pick up stevia which was my goal (alternative motive -) ) in wanting to make this recipe in the first place - :) ...I imagine it will become a 5 *****plus recipe then :) ---THANKS Megannnnnnnn..., this also inspired me to pick up "Vegan with a Vengeance" from the library so I could check out more 'Post Punk Kitchen' recipes - they ROCK!!! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Vegan Chai Cupcakes

    Serving Size: 1 (654 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 153.5
     
    Calories from Fat 48
    31%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 247.6 mg
    10%
    Total Carbohydrate 25.2 g
    8%
    Dietary Fiber 2.5 g
    10%
    Sugars 13.4 g
    53%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    chai tea teabags

    soy yogurt

    stevia

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites