Print Options:
Title
Recipe Content
Info
Description
Images
Ingredients
Instructions
Nutrition
Notes
Social Share
Author Bio
Thank You Note
Print
Chai Tea Latte Cupcakes (Gluten Free, Dairy Free)
Cooking Method
Baking
Cuisine
American
Courses
Cakes
Difficulty
Beginner
Time
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings
12
Best Season
Fall
Ingredients
For the cupcakes:
240
ml
dairy free milk
4
black teabags
60
ml
vegetable oil
150
g
caster sugar
1
tsp
vanilla
120
ml
dairy free yoghurt
175
g
gluten free self-raising four
1
tsp
xanthan gum
2
tsp
ground cinnamon
1
tsp
ground cardamom
1/2
tsp
ground ginger
1/2
tsp
ground cloves
For the frosting:
125
g
dairy free butter
250
g
icing sugar
For the decorations:
little cinnamon for dusting the top
12
cinnamon sticks for 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
Keywords:
gluten free baking ideas