October 13, 2017 by Virginia
The following is just a fun and festive cupcake recipe shared by Sips tea!
For more information on Sips, click HERE!
Makes 20-25 cupcakes // Total time: 1 hour // Active time: 20 minutes
- 1 1/4 cups all-purpose flour
- 3/4 cup white sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp loose leaf or 2 sachets/bags cinnamon tea
- 2/3 cup Almond/Cashew/Soy milk
- 1/3 cup canola oil
- 2 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1/4 cup vegetable shortening
- 1/4 cup vegan butter
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp unsweetened non-dairy milk
- Unsweetened mini dark chocolate chips (vegan)
Preheat oven to 350°F and line a muffin pan with cupcake liners.
Make milk tea by heating the non-dairy milk in a double boiler on medium-low until it is hot to the touch. Alternatively, you can heat it up in the microwave on half power for 30 seconds at a time until it’s hot to the touch. Once the non-dairy milk is warmed up, add in the tea and let steep for 5-10 minutes, or until desired flavor. Remove (strain) tea and set aside to cool further.
In a large mixing bowl, mix all the dry ingredients together. In a smaller mixing bowl, combine all the wet ingredients. Then combine the wet and dry ingredients into the larger mixing bowl and mix well (no lumps).
Fill each cupcake liner half full with batter and bake for 18-20 minutes or until lightly golden. Let cool in the pan for a few minutes before transfering to a wire rack to cool completely.
Mix all ghostie ingredients together with a hand mixer. Make sure the cupcakes are completely cooled before frosting them using a piping bag or ziplock bag with a corner cut off to make a medium sized hole. Give your ghosts a wide base of frosting and then pull straight up, lessening the pressure on the frosting bag to create peaks. Give them little faces with the mini chocolate chips and you have yourself some ghostie cupcakes! BOO!