Barbaras Food cravings
cosy fall recipe
Cupcakes – 1 cup whole wheat flour – 3/4 cup rolled oats – 1/2 cup almond milk – 1/2 cup vegetable oil or coconut oil – 2 flax eggs – 1 tsp vanilla extract – 1 cup pumpkin puree – 1 tsp baking powder - Chai Spices Chai Spiced Buttercream – 3/4 cup vegan butter – 2 cups powder sugar – 1/2 cup vegan cream cheese – 1 tsp vanilla extract
Try to prepare homemade chai spices! They are super easy and the smell is just out of this world! In a small mixing bowl add combined all of the spices and mix until combined. Transfer to an airtight container and mason jar. Make the chai spices in a bigger batch! You will save time next time you will be preparing this drink or you can use it for baking as well.
Whisk the flour, oats, sugar, chai spice mix, and baking powder together in a large bowl. In a separate bowl, whisk the oil, pumpkin pure, flax eggs, and vanilla together until combined. Stir in about half of the flour mixture and mix until combined. Next, add in the remaining flour mixture and the whole milk and mix until fully combined.
Preheat the oven to 370F/180C degrees and line a 12 cup muffin pan with cupcake liners. Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full). Bake at 350 for 18-22 minutes or until a cake tester comes out clean. Remove from pan and let cool on wire rack.
Add in the powdered sugar ¼ cup at a time until fully combined and smooth. Add in the cream cheese and mix until just combined. Add in the 2 teaspoons of chai spice mix and vanilla extract and mix until creamy. Top the cupcakes with chai buttercream and serve.
Sprinkle with cinnamon and enjoy!
01 Use fresh ingredients - especially butter
02 Do not overmix the batter
03 Make chai spices in batch
04 Cupcake liners should be halfway full
05 Use all purpose flour
06 Stick to the ratios