Vanilla Chai Cupcakes
Cupcakes
Ingredients:
1 cup water
2 vanilla chai or chai tea bags
1/2 cup Tofutti Better Than Cream Cheese
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 cup natural granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup vegan butter, melted
Spiced Cream Cheese Brown Sugar Frosting (recipe follows)
Optional garnishes: a couple tablespoons natural sugar, halved cinnamon sticks, star anise
Directions:
Preheat oven to 350 degrees. Line cupcake tins with cupcake liners. Place water in microwave safe cup or bowl, add tea bags, microwave for 2 minutes, let steep for 2 more minutes, and squeeze out bags between two spoons. Add Tofutti Better Than Cream Cheese in tablespoons and let melt, whisking until smooth. Add apple cider vinegar, allow to curdle for a couple minutes, whisk again, and whisk in vanilla extract.
Place all remaining dry ingredients in bowl of stand mixer fitted with paddle attachment (or use a hand-held electric mixer), make a well in center, pour in melted butter and tea-cream cheese mixture, and beat on medium-low speed just until completely combined, scraping down sides of bowl as necessary.
Spoon 1/4 cup batter into each prepared muffin cup and bake 23 minutes or until a toothpick inserted in center comes out clean. Cool on wire racks.
Make frosting, frost cupcakes, sprinkle, if desired, with natural sugar and decorate with cinnamon sticks and/or star anise. If not serving immediately, store in airtight container in refrigerator.
Spiced Cream Cheese-Brown Sugar Frosting:
Ingredients:
1/2 cup Tofutti Better Than Cream Cheese
1/4 cup vegan butter, softened
2 cups powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon cardamom
1/8 teaspoon cloves
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
Optional: teaspoons of non-dairy milk to thin if necessary
Directions:
Place Tofutti Better Than Cream Cheese, butter, and vanilla bowl of stand mixer fitted with paddle attachment (or use a hand-held electric mixer) and beat for a couple minutes until light and fluffy. Turn mixer off.
Add powdered sugar and spices and beat again until all ingredients are fully incorporated and consistency is smooth and fluffy, scraping down sides of bowl as necessary. Thin, if too stiff by beating in a teaspoon milk at a time.
*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.
