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Directions
1. Preheat oven to 350°F and line muffin pan with paper or foil liners
2. Heat soy milk in a small saucepan over medium till almost boiling. Add tea bags,
cover, and remove from heat. Let sit for 10 minutes. When ready, dunk teabags a few
times in soy milk and squeeze gently to extract any soy milk before removing.
Discard tea bags. Measure the soy milk and tea mixture and add more soy milk if it is
less than 1 cup.
3. In a large bowl, whisk together oil, yogurt, sugar, vanilla, and tea mixture until all
yogurt lumps disappear. Sift flour, baking soda, baking powder, salt, cinnamon,
cardamom, ginger, cloves, and pepper. Mix until large lumps disappear; some small
lumps are okay.
4. Pour into liners, filling ¾ of the way. Bake 20-22 minutes, until a toothpick inserted
into the center comes out clean. Transfer to cooling rack and let cool completely.
5. Beat the shortening and margarine together until well combined and fluffy. Add the
sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for
another 5-7 minutes until fluffy and smooth.
6. In a small bowl, mix together cocoa, cinnamon, and nutmeg. Hello spiced chocolate
dust.
7. To assemble, frost cupcakes generously and lightly sift the spiced chocolate dust over
the buttercream frosting. It’s cute to stick a cinnamon stick into the frosting if you are
feeling fancy-pants.