Oh, yes. I had a beautiful Sunday with lots of potential. I was so full-up with happiness and craving cupcakes so I made these lovely little babies. After eating a couple of them I felt perfectly content.<3
1 c milk substitute (I used almond)
4 tea bags / 2 tsp loose market spice tea
1/4 c canola oil
1/2 c soy yogurt
3/4 c granulated sugar
1 tsp vanilla extract
1 1/3 c flour
1/4 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground cloves
pinch of ground white or black pepper
Preheat oven to 350 and paper-line or grease muffin pan. Heat milk in pan over medium until almost boiling. Add tea, cover, remove heat and let steep ten minutes. If using loose tea, you can add it directly to the milk and strain it by pouring the steeped milk into a french press or tea infuser and then into a glass measuring cup. Press the excess milk out of the tea. If there’s less than 1 c milk, add some to make up the difference.
In a large bowl, whisk together oil, yogurt, sugar, vanilla and tea mix until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, spices into wet ingredients. Mix until large lumps disappear. Fill tins and bake 20-22 mins/until fork tines come out clean.
Let cool before adding ganache.
3 tbsp soy milk/creamer
1/3 c chocolate chips
Heat creamer in small pan over medium until about to simmer. Remove from heat; add chocolate chips and stir till chocolate is completely melted and creamer is incorporated. Set aside and allow to cool for 10 minutes. Apply with a pastry bag, by drizzling, or smearing on using a spatula. Place in the fridge to set ganache quickly.