Prep 20 mins
Cook 20 mins
Easy to make and delicious - modify spices according to your likes and what you've got in your pantry. You can make this recipe omitting the tea and spices for plain vanilla cupcakes (or other flavours) - just skip the steeping part and use regular milk. You can also make regular-sized cupcakes, but you will need to adjust baking time. All-purpose flour can also be substituted for the brown rice flour, just omit the xanthan gum. Top with 1/2 recipe of this (http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/thate28099s-the-best-frosting-ie28099ve-ever-had//) frosting or your favourite.
- 3⁄4 cup milk
- 4 black tea bags, or
- 2 tablespoons loose leaf tea
- 1 teaspoon vinegar (optional)
- 1 1⁄2 cups brown rice flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground star anise
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground pepper
- 1 teaspoon xanthan gum
- 1⁄3 cup oil
- 2⁄3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- In a small saucepan or microwave oven, heat milk until almost boiling; remove from heat. Add teabags and steep for 10 minutes. Squeeze as much liquid as possible from teabags and add vinegar (if using), Measure and add more milk (if necessary) to equal 3/4 cup. Set aside.
- Sift dry ingredients together.
- Cream sugar and oil; add eggs and vanilla. Beat until thick and creamy,.
- Incorporate dry ingredients, alternating with chai latte; beat minimally.
- Spoon into mini-cupcake moulds and bake in 350F (preheated) oven for 20 minutes or until a toothpick comes out clean.