Difficulty: Beginner Prep Time 10 min Cook Time 25 min Total Time 35 mins
Servings: 12
Best Season: Fall


For the cupcakes:

For the frosting:

For the decorations:


  1. Preheat the oven to 180 oC
  2. Line a 12 hole muffin tin with paper cases
  3. Heat the milk in a small saucepan until it reaches boiling
  4. Remove from the heat and add the teabags
  5. Leave to infuse for 10 minutes
  6. Remove the teabags and discard
  7. Measure the milk again and top back up to 240ml if it is less
  8. In a large bowl beat together the oil, yoghurt, sugar, vanilla and the tea infused milk
  9. Stir in the flour, xanthan gum, cinnamon, cardamom, ginger and cloves
  10. Pour into the paper cases filling to about 3/4 full
  11. Bake for 25 minutes
  12. Allow to cool completely on a wire cooling rack
  13. To make the frosting beat the butter and icing sugar together until light and fluffy
  14. Pipe onto the top of the cupcakes
  15. Dust with some cinnamon and push a cinnamon stick into each of the muffins
Keywords: gluten free baking ideas
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