Redbush Chai Vegan Cupcakes

From many a weekend spent enjoying homemade soya chai at my yoga teacher training school, Yoga Satsanga Ashram in West Wales, I have developed a love for tea infused with Indian spices. I’m also trying to reduce the amount of caffeine I have and so was delighted to try two varieties of loose Redbush Tea from organic suppliers, Steenbergs. After enjoying several pots of warm and fragrant Redbush Chai and Vanilla Redbush, I thought it would be a grand idea to try to transfer the flavours into some soft and delicate cupcakes; and so here they are. The little bundles were dusted off with some milled cocoa nibs, cinnamon and icing sugar. The recipe follows the pictures.

Cupcakes5 Cupcakes4 Cupcakes2 Cupcakes 1
Redbush Vanilla Chai Cupcakes

Makes 12
Preparation/cooking time 30 mins

1.5 cups almond milk
2 tbsp of Redbush Vanilla Chai Tea*
1/4 cup vegetable or sunflower oil
1/4 cup coconut or soya yoghurt (I used Coyo Coconut Yoghurt)
1 tsp vanilla extract
1 1/3 cups plain flour
1/4 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt

Topping
1/2 cup icing sugar
1 tbsp cocoa nibs, milled (I used Steenbergs) or cocoa powder
1 tsp cinnamon
1/4 tsp nutmeg

1. Preheat oven to 180C or 160C with a fan assisted oven.
2. Line a muffin pan with cupcake liners.
3. Heat your almond milk in a small saucepan until nearly boiling. Stir in the loose tea, over and remove from the heat. Let it rest for 10 mins.
4. The pour the tea mixture into a jug through a tea strainer, to collect the loose tea. If you are left with any less than 1 and a half cups of tea mixture, add a bit more milk (this is about 12.5 fl oz).
5. Whisk the oil, yoghurt, sugar and vanilla into the tea mixture until smooth.
6. Now sift in the flour, raising agents and salt, mixing with a wooden spoon until all the large lumps are gone.
7. Use a tablespoon to fill the cupcake liners to the top and then bake for around 22-25 mins. They are cooked when a skewer inserted in one comes out clean.
8. Allow to cool completely while you prepare the topping.
9. Mill the cocoa nibs (I used my Nutribullet) or similar grinder (or use cocoa powder).
10.  Combine the icing sugar, cocoa, cinnamon and nutmeg in a small bowl, then shift over the top of the cupcakes.
11. Enjoy with a matching cup of Redbush Chai Tea!

*You could use ordinary Redbush tea, then add 2 tbsp cinnamon, 1 tsp ground cardamom, 1/2 tsp ground ginger and 1/4 tsp ground cloves.

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