Tuesday, 8 September 2015

Eggless Butterless Chai Cupcakes

My new bake book that I recently bought at the Bali Airport is quite an interesting read. This is the third recipe that I have tried and has amazed me once again. The best part about this book is that there are ample recipes which are eggless and butterless for regular baking as well as exotic recipes for those special days. I will keep posting my experiments here and you can try them as well in your kitchens!!
P.S.: Recipe inspired from Bake Happy by Judith Fertig
1/2 cup boiling water 
1 tea bag or 1 tbsp good quality tea leaves
1 3/4 cup all purpose flour 
2 drops chai masala drops or 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground green cardamom, 1:4 tsp ground nutmeg 
1 tsp baking powder 
1/2 tsp baking soda 
1/2 tsp fine salt 
1/2 cup milk (can be replaced with almond milk/soy milk for vegan options)
1 tbsp cider vinegar or balsamic vinegar 
1/2 cup brown sugar 
1/3 cup extra light olive oil or similar 
2 tsp vanila extract 

Preheat the oven to 180 degree celcius. Line a muffin tray with cupcake liners and keep aside. In a small saucepan, brew the tea bag/tea leaves in hot water and keep covered for 15 minutes. Do not leave the stove on while brewing. Else, the tea will get bitter.  Let it cool. 
In a medium bowl,sift together the flour, baking powder, baking soda, sugar, salt, and the spices (if not using the spice drop). In a separate large mixing bowl, stir together the milk, brewed and cooled tea, and vinegar. Allow the mixture to sit for 1 minute and then mix in the oil and vinegar and the spice drop (if not using the ground spices). 
Now whisk the flour mixture into the milk mixture, one-third at a time. Keep whisking until the batter becomes smooth and starts to thicken. 
Pour the batter upto 1/3 of the liners and bake in the preheated oven for 15-20 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the oven and set the pans on wire racks to cool completely. 

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