I’m in love! Have some cupcakes!
Here’s some news for those of you who go to Grinnell College in Grinnell, IA: I’ll be baking vegan cupcakes for Bob’s Underground once a week, and each will go for about $0.50. The money will go toward a new guitar for meeee! This week was just a pilot, so I only baked 24 cupcakes. If people actually buy them, I’ll make a whole lot more next time. Though I usually don’t bake vegan pastries and cakes that often, I’m going to be approaching this as a challenge: I got the feeling that people were getting kind of sick of my standby chocolate chip cookies.
The recipe is from my roommate’s copy of Vegan Cupcakes Take Over The World, though I switched a few things around to adapt to what I had.
Ingredients (makes 12, can be doubled, tripled like crazy)
- 1 C soy milk
- 4 chai tea bags
- 1/4 C canola oil
- 1 banana (maybe fewer?)
- 3/4 C sugar
- 1 tsp vanilla extract
- 1 1/3 C AP flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- go nuts with pumpkin pie spice!
- pinch of white or black pepper
Preheat oven to 350F and line muffin pan with cupcake liners. Heat soy milk in a small saucepan until it boils, and then take it off the heat and steep the tea bags in it for about 10 minutes. Combine everything in a mixing bowl and distribute it evenly into the muffin tin. Bake for about 20 minutes (I only needed 18 in my oven) or until a chopstick/toothpick/fork comes out clean. Finally, top them with a dusting of powdered sugar! GEEENIUS!
