Vanilla Chai Cupcakes! Chocolate Cupcakes!

One of my good friends (and fellow nutritarian!) is celebrating her birthday this month.  I want to make something special for her and keep it as close to perfect nutrition as possible.  But, come on, it’s her birthday, I want the final product to taste good!

Although these cupcakes are not completely nutritarian (they do include some sugar, but at about 30kcals of sugar per cupcake, they are very close to nutritarian). 

I used my favorite silicon cupcake cups so that I wouldn’t need to oil a muffin tin (or even use a muffin tin!).  Check out Le Creuset’s muffin liners

I made two recipes from a new book I bought, The Happy Herbivore Cookbook .

I have not tried the other recipes yet, but I assure you, I will be soon!  Many look amazing.

One note of caution: I made the first recipe exactly as written.  For the second recipe, I used 1/3 cup sugar instead of the 1/2 because I thought the first recipe was sweet enough.  BAM!  Instantly I knew I was eating whole grain health food.  I could taste the whole wheat above all else and the cupcakes lacked the appropriate texture and taste profile.  So, just trust me, this recipe has been tested, and cutting the sugar is a poor, poor idea.

One note: 24 cupcakes divided by two adults and one child in one evening: NOT nutritarian. Ugh, I feel sick.  Good gracious, these cakes are that good! (okay, we have a few left.  Only a few!)

Vanilla Chai Cupcake Ingredients:

Wet Ingredients:

1 c. vanilla non-dairy milk (I used homemade vanilla almond milk), heated to just below boiling, add 3 Chai teabags, steep 6 minutes, remove bags.

1/4 c applesauce

1/2 c raw sugar

1 tsp vanilla extract

Dry Ingredients:

1 1/2 c whole wheat pastry flour

1 1/4 tsp baking powder

1/2 tsp salt (I used 1/8 tsp, did not really compromise the rise)

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp ground cardamom

Chocolate Cupcake Ingredients:

Wet Ingredients:

1 c non dairy chocolate milk (I used home made vanilla almond milk)

1/4 c unsweetened applesauce

1/2 c raw sugar

1 tsp vanilla extract

Dry Ingredients:

1 1/4 c whole wheat pastry flour

1/4 c unsweetened cocoa

1 1/4 tsp baking powder

1/2 tsp salt (again, I used only 1/8 tsp)

1/2 c vegan chocolate chips (I used none, the cupcakes were good without, but I can imagine how decadent they would be with the chips!)

Method:

Combine wet ingredients in medium bowl.  Combine dry ingredients in another medium bowl and whisk together to incorporate.  Slowly pour wet ingredients into dry ingredients, mix until incorporated.  (Here is where you will add the chocolate chips or if you are in the mood, nuts, etc).  Pour batter between 12 muffin cups.  If you are not using silicon muffin liners, you will need to spray the cups so the cupcakes won’t stick.