Chai Latte Mini Cupcakes Gluten Free Recipes

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.

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).

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.