Best Chai Latte Mini Cupcakes Gluten Free Recipes
CHAI LATTE CUPCAKES
These flavorful chai latte cupcakes with buttercream frosting smell just as good as they taste! Chai tea can be replaced with Earl Grey tea to make London fog cupcakes. Remaining frosting can be kept in the refrigerator in a sealed container for up to 3 days.
Provided by Sjmartin
Categories Desserts Cakes Cupcake Recipes
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Warm 3/4 cup milk in a saucepan over medium heat, stirring constantly to make sure it does not burn, until piping hot but not boiling. Add chai tea bags; set aside and steep for 10 minutes.
- Beat sugar and butter together in a medium bowl using an electric mixer until creamy. Beat eggs in 1 at a time. Stir in vanilla extract.
- Combine flour, baking powder, and cinnamon in a separate bowl. Add flour mixture to butter mixture and mix well. Stir in 1/2 cup chai mixture until batter is smooth. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cupcakes cool to room temperature before transferring to the refrigerator to cool completely, about 30 minutes.
- Blend together butter and 2 cups confectioners' sugar in a bowl using an electric mixer until smooth. Add remaining chai mixture and gradually add remaining 1 cup confectioners' sugar while continuously mixing. Blend until frosting is smooth and fluffy, about 3 minutes.
- Place frosting into a piping bag, snip off tip of bag with scissors, and pipe onto cooled cupcakes.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 61.7 g, Cholesterol 72.9 mg, Fat 16.7 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 10.2 g, Sodium 198.8 mg, Sugar 48.3 g
VANILLA MATCHA CHAI LATTE (DAIRY FREE)
This is my new love. I tried a matcha latte at Teaopia tea shop and fell in love with the detox & energy of this Japanese tea. I love that the caffeine in matcha releases slowly into the blood not like caffeine in coffee so you don't get jittery unless you drink a ton without eating anything else, then maybe. Modified from a recipe found on http://www.domatcha.com
Provided by UmmBinat
Categories Smoothies
Time 25m
Yield 2 big glasses, 2 serving(s)
Number Of Ingredients 11
Steps:
- Blend water and almonds until very smooth.
- Strain through a fine sieve.
- Bring almond milk and spices to a boil.
- Boil for 5 minutes with the lid off, then simmer for 10 minutes covered.
- Strain into a blender (I use glass). Let the mixture cool down for a few minutes, then add the matcha powder & vanilla and blend. Add raw honey to taste. I probably use more than an 1/8 cup but do it to taste.
- Enjoy hot or cold. (I prefer it hot though).
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.
Provided by Geniale Genie
Categories Dessert
Time 40m
Yield 24 mini-cupcakes
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 98.6, Fat 4, SaturatedFat 0.8, Cholesterol 18.7, Sodium 58.3, Carbohydrate 14.3, Fiber 0.6, Sugar 6, Protein 1.5
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