1 cup soy milk
4 black tea bags or 2 tablespoons loose leaf black tea
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
Preheat the oven to 350ËšF.
Heat soy milk in a small saucepan or microwave until almost boiling. Remove from heat and add tea bags. Allow to steep for 10 minutes. Remove teabags, squeezing out as much soy milk as possible. Re-measure, and add more soy milk to make exactly 1 cup. Whisk in cider vinegar, and side aside until curdled.
In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and spices.
Combine and add to flour mixture the soy milk, oil, sugar, and vanilla. Stir until smooth.
Divide batter between 12 cupcake liners and bake for 20 minutes.
Allow to cool completely before frosting.
The cupcakes in this recipe were frosted with Vanilla Butter Icing and sprinkled with sifted icing sugar and cinnamon.
This recipe was adapted from Vegan Cupcakes Take Over the World.