Over the weekend I whipped up a batch of tiny chai cupcakes using this recipe from The Post Punk Kitchen. (Recipe also in "Vegan Cupcakes Take Over the World.")
There's no good reason why I made them mini. Only that miniature things are adorable.
Also, the recipe makes 12 regular-sized cupcakes, but when you make them mini you get 24. This is simple math, people.
Secretly I like to pretend that they are actually full-sized cakes, and I am Godzilla.
I've made these a few times before, and it seems to be a solid, reliable recipe. No matter what kind of crappy chai tea I use or how drastically I mis-measure the spices, the cupcakes somehow always turn out great. They're Maggie-proof.
This time around I substituted raspberry soy yogurt for the vanilla soy, (since the bastards at Trader Joes were out of vanilla) -- but I actually think the raspberry improved the flavor. They were so good, in fact, that my friends wrapped them up in napkins and took some to go.
It's always a good sign when your friends steal your food. I think.