Chai Tea Latte Cupcakes (Gluten Free, Dairy Free)
Ingredients
For the cupcakes:
For the frosting:
For the decorations:
Instructions
-
Preheat the oven to 180 oC
-
Line a 12 hole muffin tin with paper cases
-
Heat the milk in a small saucepan until it reaches boiling
-
Remove from the heat and add the teabags
-
Leave to infuse for 10 minutes
-
Remove the teabags and discard
-
Measure the milk again and top back up to 240ml if it is less
-
In a large bowl beat together the oil, yoghurt, sugar, vanilla and the tea infused milk
-
Stir in the flour, xanthan gum, cinnamon, cardamom, ginger and cloves
-
Pour into the paper cases filling to about 3/4 full
-
Bake for 25 minutes
-
Allow to cool completely on a wire cooling rack
-
To make the frosting beat the butter and icing sugar together until light and fluffy
-
Pipe onto the top of the cupcakes
-
Dust with some cinnamon and push a cinnamon stick into each of the muffins
gluten free baking ideas
