Chai Cupcakes
Author: 
Recipe type: Cupcakes, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12 regular cupcakes
 
Ingredients
  • Cupcakes
  • 2 Tbsp coconut oil or unsalted butter, melted
  • 1 cup gluten free all purpose flour, I use this brand
  • 2 tsp baking powder
  • 1 cups coconut sugar
  • 1 tsp ground cardamon
  • 1 tsp ground cinnamon
  • 1 tsp ground all spice
  • 1 tsp ground clove
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¾ cup almond milk or any thin non-dairy milk of choice
  • 2 large eggs
  • 1 tsp vanilla bean extract
  • Frosting
  • 70g unsalted butter, chopped into chunks
  • 4-5 cups icing sugar
  • 3-4 Tbsp almond milk or any non-dairy milk of choice
  • 1 tsp vanilla bean extract
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamon
  • 1 tsp ground cinnamon, for dusting
Method
  1. Cupcakes
  2. Preheat oven to 180ºC (356ºC). Line a 12-hole cupcake pan with cupcake patty liners, set aside.
  3. Melt coconut oil/butter first and then set aside to cool to room temperature.
  4. In a large mixing bowl, combine flour, baking powder, sugar, spices, milk, eggs and vanilla.
  5. Pour in melted coconut oil/butter.
  6. Using a hand mixer, or a stand mixer fitted with the paddle attachment, beat the mixture for 1 minute on medium speed. Scraping down the sides when needed.
  7. Spoon batter evenly between cupcake patties, filling each just over half way.
  8. Bake for 15-20 minutes or until a skewer inserted into the middle comes out clean and the tops of the cupcakes spring back when touched.
  9. Remove and cool in pan for 5 minutes.
  10. Remove cupcakes from pan and transfer to a wire rack to cool completely.
  11. Frosting
  12. In the bowl of a stand mixer, add butter. Whisk for 30 seconds or until just soft.
  13. Gradually add icing sugar, 1 cup at a time.
  14. Between additions of icing sugar, add milk, 1 tablespoon at a time, beating until light and fluffy.
  15. Add vanilla and spices, beat for a further 30 seconds until well blended, light and fluffy.
  16. Top each cupcake with a large dollop of the frosting and smooth out. Dust each cupcake with extra cinnamon.
  17. Serve and Enjoy!
Notes
Store cupcakes in an airtight container, in the pantry, for 5-7 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=7168