If you think vegetables don’t belong in cake, this Vegan Chocolate Beetroot Cake will change your mind. The earthy sweetness of fresh beetroot adds incredible moisture and a subtle depth of flavor, perfectly complementing the rich cocoa. Best of all, this indulgent dessert is completely plant-based — no dairy, no eggs, just wholesome, delicious ingredients. This cake is perfect for birthdays, afternoon tea, or as a guilt-free treat for chocolate lovers. The beets not only keep the cake moist but also add natural nutrients, making it a slightly healthier option without compromising on flavor or texture. Serve it plain, with vegan chocolate frosting, or a dusting of powdered sugar for a stunning presentation. Ingredients For the Cake: 2 medium beetroots (about 200g), cooked and pureed 1 1/2 cups (190g) all-purpose flour 1 cup (200g) granulated sugar or coconut sugar 1/2 cup (50g) unsweetened cocoa powder 1 tsp baking powder 1/2 tsp bakin...
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Masala Chai Latte Cupcakes with Cinnamon Frosting – A Warm, Spiced Treat for Every Occasion
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If you love the cozy, aromatic flavors of masala chai, you’ll fall in love with these Masala Chai Latte Cupcakes with Cinnamon Frosting. Infused with the bold, spiced tea flavors of cardamom, cinnamon, ginger, and cloves, these cupcakes capture the essence of a warm chai latte in every bite. Topped with a light, creamy cinnamon buttercream, they’re perfect for tea parties, autumn gatherings, or as a unique dessert for the holidays.
These cupcakes are not only visually beautiful but also deeply flavorful — the chai spices bring warmth, while the soft crumb of the cupcake melts in your mouth. Pair them with an actual cup of chai, and you’ve got the ultimate comfort dessert experience.
Ingredients
For the Cupcakes:
1 cup (240ml) whole milk
3 masala chai tea bags
1 1/4 cups (160g) all-purpose flour
1 cup (200g) granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 cup (115g) unsalted butter, softened
2 large eggs
1 tsp vanilla extract
For the Cinnamon Frosting:
1/2 cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
1/2 tsp ground cinnamon
2–3 tbsp milk or heavy cream
1 tsp vanilla extract
Instructions
Step 1: Infuse the Milk with Chai
Heat the milk in a small saucepan until just simmering.
Remove from heat, add the chai tea bags, and steep for 10 minutes. Discard tea bags and allow the milk to cool.
Step 2: Make the Cupcake Batter
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
Alternate adding the dry ingredients and chai-infused milk to the butter mixture, starting and ending with dry ingredients.
Step 3: Bake the Cupcakes
Fill cupcake liners about 2/3 full and bake for 18–20 minutes, or until a toothpick comes out clean.
Cool completely before frosting.
Step 4: Prepare the Cinnamon Frosting
Beat butter until creamy.
Gradually add powdered sugar and cinnamon.
Add milk and vanilla extract, beating until smooth and fluffy.
Step 5: Frost and Serve
Pipe or spread the cinnamon frosting onto cooled cupcakes.
Optionally, dust with extra cinnamon for garnish.
Why You’ll Love These Masala Chai Latte Cupcakes
Unique flavor profile – A blend of chai spices in a dessert form.
Perfectly balanced sweetness – Spices shine without overpowering.
Ideal for special occasions – A beautiful dessert that stands out on any table.
These Masala Chai Latte Cupcakes with Cinnamon Frosting are a bakery-quality treat you can easily make at home. With their comforting spice blend and luscious frosting, they’re sure to become a favorite for fall, winter, and beyond.
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For the Dough: 500g (3 ¾ cups) “00” flour (or all-purpose flour if unavailable) 325ml (1 ⅓ cups) lukewarm water 10g (2 tsp) fine sea salt 3g (¾ tsp) fresh yeast or 1g (¼ tsp) active dry yeast For the Topping: 250g (1 cup) San Marzano tomatoes (crushed by hand) 250g (9 oz) fresh mozzarella (preferably buffalo mozzarella), torn into small pieces Fresh basil leaves Extra virgin olive oil A pinch of salt 👨🍳 Preparation Steps 🥣 Step 1: Prepare the Dough In a large mixing bowl, dissolve the yeast in the lukewarm water. Gradually add flour , mixing until a dough forms. Add the salt and knead the dough by hand for 8–10 minutes until smooth and elastic. Cover and let the dough rest for 2 hours at room temperature. Divide the dough into 4 equal balls, cover, and let rise for another 6–8 hours . 🍅 Step 2: Make the Sauce Crush the San Marzano tomatoes by hand. Add a pinch of salt and a drizzle of olive oil . No need to cook....
📝 Ingredients: 1 cup (226g) unsalted butter, softened ¾ cup (150g) granulated sugar ¾ cup (165g) packed brown sugar 2 tsp vanilla extract 2 large eggs 2 ½ cups (315g) all-purpose flour 1 tsp baking soda ½ tsp salt 2 cups (340g) chocolate chips 1 cup (100g) chopped walnuts or pecans (optional) 👩🍳 Instructions: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Cream the butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy. This should take about 2-3 minutes. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips (and nuts if using). Scoop the dough using a tablespoon or cookie scoop and place dough balls onto the prepared baking ...
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