Obviously my (over)enthusiastic goal of baking & blogging an entry every week is not going to happen. I guess I didn't realize how much time I would need for this little project. It could also have to do with the fact that I'm the worst. procrastinator. ever.
No matter, let's talk cupcakes!
Last week was icky and rainy, so I thought it was
the perfect time to try out the chai latte recipe. Although it will never come close to my obsession for coffee, I love tea and have a nasty habit of hoarding fancy teabags (from restaurants, waiting rooms, hotels) whenever the I get the opportunity. Needless to say, I was excited to break into my stash.
The recipe called for black tea, with chai spices (cloves, cinnamon, ginger, etc.) added to it. But since I had chai teabags, I decided to use them and still add in all the spices. I was pretty proud of myself for grinding my own cardamom (and because of it, my coffee for the next few days smelled delish).
I had to tinker the recipe just a smidge. First of all, Gateway Market didn't have soy yogurt (I know, right?) so I had to substitute with verrrry expensive coconut milk yogurt.
I'm glad I had an excuse to buy it, because it was just like the name says... SO DELICIOUS. I also used rice milk instead of soy milk.
Luckily, I didn't have to attempt frosting this time and instead was instructed to mix up some powdered sugar, cinnamon, and nutmeg to use for dusting. They sure weren't very
pretty, but it was an easy alternative. In the end, these little nuggets tasted more like spiced muffins than cupcakes, but since my co-workers ate all but one, they must not have been too bad.
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