Chai Latte Mini-Cupcakes (Gluten-Free)
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.
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READY IN: 40mins
YIELD: 24 mini-cupcakes
UNITS: US
INGREDIENTS
NutritionCHAI LATTE
- 3⁄4cup milk
- 4black tea bags, or
- 2tablespoons loose leaf tea
- 1
DRY INGREDIENTS
- 1 1⁄2cups brown rice flour
- 3teaspoons baking powder
- 2teaspoons ground cinnamon
- 1teaspoon ground cardamom
- 1⁄2teaspoon ground ginger
- 1⁄4teaspoon ground cloves
- 1⁄4teaspoon ground allspice
- 1⁄4teaspoon ground star anise
- 1⁄4teaspoon ground coriander
- 1⁄4teaspoon ground pepper
- 1teaspoon xanthan gum
WET INGREDIENTS
- 1⁄3cup oil
- 2⁄3cup brown sugar
- 2
- 1teaspoon vanilla
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DIRECTIONS
- 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.
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