Heady with rich, warm spices
and fragrant tea, these cupcakes are sure to please the spice lovers out there.

Ingredients

• 1 cup vanilla
  almond milk
• 4 chai tea bags
• 1½ cups
  gluten-free flour mix
• 1 teaspoon
  baking soda
• ½ teaspoon baking
  powder
• ¼ teaspoon salt
• 1 teaspoon
  cinnamon
• ¾ teaspoon
  cardamom
• ½ teaspoon
  ginger
• 1 cup sugar
• ½ cup dairy-free
  margarine
• ¾ cup apple
  sauce
• 2 cups fat-free
  non-dairy whipped topping
• Garnish: 1
  teaspoon ground cinnamon

Instructions

Preheat oven to 350ºF. Line two
(12-cup) muffin tins with paper liners.

In a small saucepan, heat
milk over medium-high heat until hot but not boiling. Add tea bags, remove from
heat and let stand 5 minutes. Remove and discard tea bags.

In a large bowl, whisk
together the first 7 ingredients and set aside.

In an electric mixer bowl,
beat together sugar and margarine until light and fluffy for about 5 minutes. With
the mixer running, slowly add egg substitute and apple sauce. Reduce speed to
low and alternately add flour and milk, beginning and ending with flour. Divide
batter between muffin tins.

Bake 15 minutes or until a
toothpick inserted in center comes out clean. Cool in tin for five minutes then
transfer cupcakes to a wire cooling rack to cool completely. Frost with
non-dairy whipped topping and sprinkle with cinnamon.

Nutrition