In the Kitchen with…Fallon Blake

I spend a lot of time in the kitchen especially when I’m stressed or I need to plot something out for a book. Baking has a calming effect on me and helps me think. Cupcakes are my drug of choice. Yes, I’m addicted. I can admit that. I thought I’d share with you one of my all time favorite cupcake recipes.

Chai Latte Cupcakes

Recipe originally from (best Vegan site EVAH) and also appears in the book Vegan Cupcakes Take Over the World.

1 cup soy or rice milk
4 black teabags (I used chai tea instead. I like them to really have that spice flavor)
1/4 cup canola oil
1/2 cup vanilla soy yogurt
3/4 cup granulated sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
pinch of ground white or black pepper

Buttercream Icing
6 tablespoons vegan margarine, softened (I use Earth’s Balance)
3 tablespoons soymilk
1 teaspoon vanilla
3 cups confectioners’ sugar
2 teaspoons cinnamon, 1 teaspoon nutmeg, and 1 tablespoon sugar for the tops

Preheat oven to 375F. In a small saucepan heat soymilk until almost boiling, then add the tea bags, cover the pan, and remove from the heat. Let sit for 10 minutes then squeeze the teabags to release as much tea as possible before removing the bags from the soymilk.

In a large bowl whisk together oil, yogurt, sugar, vanilla and tea mixture until lumps are worked out. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Pour batter into lined cupcake tins and bake 20 to 22 minutes until a sharp knife inserted comes out clean. Allow to cool completely.

For icing: Beat together butter, milk and vanilla until smooth. Add sugar a cup at a time until you get the consistency you want. If icing seems too runny, at more sugar, if it seems too thick, add a bit more milk. Spread or pipe onto cooled cupcakes.

Mix together the cinnamon, nutmeg and sugar, then sprinkle a bit onto the top of each cupcake and indulge!


Plus-sized fetish model and aspiring chef Indigo Hartley has plenty of tattoos and a fiery attitude to match. When she’s offered a job as a sushi model for one of Miami’s trendiest restaurants, she jumps at the chance. Little does this country-mouse-turned-city-vixen know that what starts out as a modeling job will end up the answer to all of her kinkiest fantasies. Three days serving as a sub to this hot chef is too tempting an offer to refuse.

Banner Faust has worked his ass off and sacrificed his love life to become a rock star in the culinary world. On what should be the biggest night of his career, he realizes something is missing from his life—the submissive woman he’s always craved. The curvy new model with the blue-streaked hair and innate submissive nature just might be the one he’s been waiting for. And when he gets her home—and in his bed—he soon realizes three days will never be enough.

Available from : Ellora’s Cave Publishing | Amazon | Barnes and Noble | All Romance eBooks

About Fallon Blake:

Fallon Blake loves to spin stories that explore the romance of dominance and submission or venture into the realms of the paranormal. When she’d not glued to her netbook writing away, you can usually find her in the kitchen whipping up something vegetarian. She loves horror movies, has a soft spot for zombies and cupcakes, and reads everything she can get her grubby hands on.

Find Fallon: Website | Twitter




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