1 1/2 cup flour
1 cup vegan sugar
2/3 cup instant chai powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegan margarine (80% fat is best), softened
1/4 cup oil
1/4 cup vegan vanilla yogurt
1/3 cup applesauce
1/3 cup vegan sour cream
2/3 cup almond milk
1 tablespoon vanilla
Preheat oven to 350F.
Gather all ingredients and supplies.
Line cupcake tins with paper cupcake liners.
In large mixing bowl, sift dry ingredients.
In small mixing bowl, mix wet ingredients.
Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps.
Do not over-mix.
Fill cupcake liners 1/2 to 2/3 full.
Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops.
Bake 15-20+ minutes or until toothpick comes out clean.
Keep watching the oven after 15 minutes.
Don’t open the door too often.
Let cool another 20 minutes, add icing, then garnish with a single blueberry.