Heady with rich, warm spices and fragrant tea, these cupcakes are sure to please the spice lovers out there.

Ingredients

  • 1 cup vanilla almond milk
  • 4 chai tea bags
  • 1½ cups gluten-free flour mix
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ teaspoon cardamom
  • ½ teaspoon ginger
  • 1 cup sugar
  • ½ cup dairy-free margarine
  • ¾ cup apple sauce
  • 2 cups fat-free non-dairy whipped topping
  • Garnish: 1 teaspoon ground cinnamon

Instructions

Preheat oven to 350ºF. Line two (12-cup) muffin tins with paper liners.

In a small saucepan, heat milk over medium-high heat until hot but not boiling. Add tea bags, remove from heat and let stand 5 minutes. Remove and discard tea bags.

In a large bowl, whisk together the first 7 ingredients and set aside.

In an electric mixer bowl, beat together sugar and margarine until light and fluffy for about 5 minutes. With the mixer running, slowly add egg substitute and apple sauce. Reduce speed to low and alternately add flour and milk, beginning and ending with flour. Divide batter between muffin tins.

Bake 15 minutes or until a toothpick inserted in center comes out clean. Cool in tin for five minutes then transfer cupcakes to a wire cooling rack to cool completely. Frost with non-dairy whipped topping and sprinkle with cinnamon.

Nutrition

Servings

24

Serving Size

1 cupcake

Calories

107

Total Fat

4.2 g

Sat Fat

0.8 g

Cholesterol

0.1 mg

Sodium

156 mg

Potassium

38 mg

Carbohydrate

16 g

Protein

1.6 g