Pumpkin Chai Cupcakes
[Vegan]

For the Cupcakes:

1. In a large bowl, add 1/4 cup of almond milk (minus 1 Tablespoon – remove 1 Tablespoon of milk) & add 1 Tablespoon chai tea concentrate to the milk
2. Add 1 cup canned pumpkin, 1/3 cup vegetable oil, 1 cup organic sugar, 1 teaspoon vanilla extract, mix with a whisk until sugar is fully dissolved
3. Add 1 1/4 cup of all-purpose flour OR gluten-free alternative flour.
4. Add 1/2 teaspoon baking soda, 1 tablespoon of pumpkin spice, 1/2 teaspoon salt, mix well with whisk until blended
5. Fill cupcake liners a little over half way/
6. Bake 25 minutes at 350°F or until toothpick comes out clean.
7. Remove & let cool completely before frosting the cupcakes.

For the Buttercream:

1. Beat butter on medium high until fluffy (about 2 minutes) Turn mixer to low/medium & slowly add 50% powdered sugar. Add almond milk, chai concentrate, vanilla bean, salt, cinnamon and mix until fully incorporated.
2. Add more powdered sugar until it is at the desired thickness. Refrigerate bowl with buttercream for 5 minutes.
3. Return to stand mixer & blend for another 30 seconds.
4. Scoop into pastry bag with Wilton 1 m tip and pipe rosette onto each cupcake.