Chia latte cupcakes.

I’m a bit of a fiend for all things chia spiced! Chai spiced fruit butters, chai spiced snicker-doodles  chai tea -Most of ALL- chai soy latte’s, preferably a giant mug full. Its something I find so comforting. After my favorite 5/6 mile walk from Sheringham to Cromer through the country side. If would set off early enough you will probably see a few different types of deer, but that’s not enough to spur me on a crazy walk-a-thon, I need that promise of hot steaming cup o spiced frothy goodness, but im sure these beauty’s will spur me on until I reach my destination, or maybe i will pass out from over eating, half way and be devoured by hungry muntjac?

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Ingredients:
Chia spice mix:
2 tsp ground cardamom
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg

The cupcakes:
1/2 cup vegan margarine
1 cup sugar
1 tsp vanilla extract
2 flax eggs (1 flax egg =1 tbsp flax + 3 tbsp water -whisk and leave for a few minutes)
1/2 cup really strong black coffee
1/2 cup soy milk
2 cups plain flour
4 tsp baking powder
1/4 tsp salt
2 1/2 tsp chia spice mix

Frosting:
2 level tbsp vegan margarine
2 level tbsp vegetable shortening
1 tsp vanilla extract
3 tbsp soy milk
1 1/2 tsp chai spice mix
8-10 tbsp icing sugar

Method:
Mix the spices for the chia spices in a small bowl with a fork or small whisk, ready to use in the cupcakes and frosting. To make the cakes preheat the oven to 190c/370f and line a 12 hole muffin tray with paper cases. Cream the margarine with the sugar until mixed, then, whisk in the vanilla extract and flax eggs. Add the soy milk and black coffee, whisk to combine, then sift in the remaining ingredients and whisk again until fully combined. Scoop into the paper cases using an ice cream scoop- or a 1/4 cup measure- and bake for 25- 35 minutes, until the cupcakes are fully risen and a skewer comes out clean when inserted into the center of one of the cupcakes. Allow to cool for a few minutes in the tray, then transfer the cakes to a wire rack to cool completely before icing.

To make the frosting, beat the margarine and vegetable shortening together with a fork until nice and fluffy, whisk in the soy milk, vanilla and chai spice mix. Slowly whisk in the icing sugar until full incorporated. Spread over the cooled cakes using a pallet knife and dust with cinnamon/ leftover chia spice mix.

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35 thoughts on “Chia latte cupcakes.

      • Never saw that – maybe it’s still on iplayer?
        As for meat eating deers – they do exist. For evidence look to Rudolph’s red nose! Puts another twist on comic relief doesn’t it?

      • I got another theory based on fact as to how you can turn Santa into Satan in a couple of easy moves (sponsored by Coca Cola – that’s not hard to do). But enough scary stuff for today, and back to work.

        Just be careful of the deers my dear as you wander your mystical path…

  1. These look delicious. I want one now! Or a chai latte, now that sounds wonderful. I can’t even settle for a cup of chai tea. I’m all out.

  2. I don’t drink coffee, so I kept thinking chai was off limits for me. I do however drink ecco, a coffee substitute, now I can make my own chai! I could squeeze your guts out right now! 🙂 Luscious cupcakes my friend!

  3. Hungry Muntjac?! Ok, so I HAVE to go look up what they are…I am confused…where on earth do you live?! I thought you were from the U.K. and I am MORE than certain that the muntjac that I just saw are not endemic to anywhere in the U.K. Maybe escapees from a safari park but not entirely normal in downtown London…I adore Chai. I am a bit funny about how sweet that powder is and prefer the sensuality of home mixed spices and these muffins are the stuff that our winter dreams are made of. I can almost feel myself clapping them together and tossing them into Brunhilda (who is still hibernating as I don’t believe that yesterday’s rain is really heralding autumn 😉 ) and floating around on a cloud of gorgeous spicy perfumed warm air as they slowly imbue the entire house with their overwhelming fragrance. Couple that with a Chai latte or maybe a Lapsang souchang? (you have to have SOME balance in there 😉 ) and all I can say is “Bring it ON Winter!”…get back to me about where you are from, I am MORE than curious now…just call me Curious narf7/George on this one 🙂

      • Norfolk? Is that in the U.K.? We have Norfolk Island off the coast of Australia but I would bet you $100 that there are no muntjac’s there 😉

      • Steve (partner) comes from the U.K. He was originally from Liverpool (parents moved him when he was 4) and lived in SouthEnd for most of his life before moving back to Liverpool later in life and now out here to the Antipodes (what a BRAVE little vegemite to come all this way! 😉 ). We visited the U.K. over Christmas 2005/2006 and I loved it. Apart from how close together everything is and how much spit, dog poop and rubbish you guys have in your cities! At the time I wasn’t even vaguely interested in horticulture. After 4 years of studying it (Steve and I together) we are totally and utterly in love with plants and if we ever visit the U.K. again (Steve’s mum still lives in Liverpool) we would spend most of our trip hunting down gorgeous gardens, woods and moors. Its lovely here, but there is something about walking somewhere with that much history. Normans and Romans walked the same moors hundreds of years ago and they are so fecund with wildlife and food that you can forage! I love Hugh Fearnley Whittingstall and I want Nigel slater as my nan (although he is probably closer to my age than my kids are 😉 ) and there is something vitally alluring about “The Old Country” to any far flung atipdodean soul that still belongs to the commonwealth. Ask a Canadian, its like the Americans with Ireland (although goodness only knows the Irish only ended up there because they were lazy! 😉 ). I live vicariously through amazing U.K. wildlife blogs and wonderful food blogs like yours. It satisfies my need to keep in touch with The Old Country and dabble my metaphorical feet in the green green grass of home ;). Cheers for having such a great blog and for your amazing ability to put recipes together to make me want to mainline them instantly. Drugs have NOTHING on these recipes! 😉

  4. We have ecco here to Sommer :). Ecco is good stuff. I once (long LONG ago) went tea free and ecco was my drink of choice…tea has a way of infusing you back into it’s realms and is more incideous than just about any other addictive substance (short of coffee 😉 ) so I am back supping at it’s temptatious brew on a regular basis with no signs of wanting to give it up 😉

  5. I made these beauties yesterday & they rocked my tastebuds, Alexander! I drank a vegan chai latte with them too! 🙂 These were the best vegan chai latte cupcakes I ever made & tasted too!
    You were a real genius creating these lovely cupcakes!!! xxx A huge thanks to the master himself!

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