Vegan Chai Cupcakes

Modified from ppk

• Ready In: 35 mins
• Yields: 12 sweet cupcakes

Ingredients

• 1  cup soymilk
• 4  chai tea teabags
• 1⁄4 cup canola oil
• 1⁄2 cup  plain  soy yogurt
• 1⁄2 cup granulated sugar
• 1  teaspoon stevia
• 1  teaspoon vanilla extract
• 1 1⁄3 cups whole wheat flour
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1  teaspoon salt
• 2  teaspoons ground cinnamon
• 1  teaspoon ground cardamom
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1  pinch white pepper

• For topping

• 1⁄2 cup confectioners' sugar
• 2  tablespoons cocoa powder
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg or 1⁄4 teaspoon ground mace

Directions

1. Preheat oven to 375°F and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
2. In a large bowl whisk together oil, yogurt, sugar, stevia, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
3. Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
4. To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!