Chai Latte Mini-Cupcakes (Gluten-Free)

May 12, 2023May 12, 20230 5
Gluten-Free Chai Latte Mini-Cupcakes for a Spicy Treat
in Dessert

Prep

30 min

Cook

15-18 min

Ready In

45-50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
24
Calories
108
Sugar
8g
Fat
5g
Chai is a spiced tea drink that originated in India and has become popular all over the world. This recipe takes the spicy and comforting flavors of chai latte and turns them into mini-cupcakes that are perfect for a sweet treat. These cupcakes are gluten-free, meaning they don't contain wheat or other gluten-containing grains, making them a great option for people with celiac disease or gluten intolerance. They are also dairy-free if using plant-based milk. The unique blend of spices gives these cupcakes a complex and aromatic flavor that is unlike any other dessert.

Instructions

1.Preheat oven to 350°F and line a mini muffin tin with paper liners.
2.Heat milk in a small saucepan on medium heat until it begins to simmer. Remove from heat.
3.Add tea bags or tea leaves to milk and steep for 5 minutes. Remove tea bags or strain out tea leaves.
4.Add vinegar to milk and set aside.
5.In a medium bowl, whisk together brown rice flour, baking powder, cinnamon, cardamom, ginger, cloves, allspice, star anise, coriander, pepper, and xanthan gum.
6.In a separate large bowl, cream oil and brown sugar together until well combined.
7.Add eggs one at a time, beating well after each addition.
8.Add vanilla and mix to combine.
9.Alternate adding dry ingredients and chai milk mixture to the wet ingredients, starting and ending with the dry ingredients. Mix until well combined.
10.Scoop batter into lined mini muffin tins.
11.Bake for 15-18 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
12.Cool completely before serving or frosting.

PROS

These chai latte mini-cupcakes are gluten-free and packed with exotic spices that are sure to impress your taste buds.

They are perfect for serving at small parties or gatherings.

CONS

While delicious, these cupcakes are still high in sugar and calories, and should be enjoyed in moderation as part of a balanced diet.

They may be a bit time-consuming to prepare with their long list of ingredients and steps.

HEALTH & BENEFITS

These cupcakes contain spices like cinnamon, ginger, and cardamom, which have been linked to potential health benefits like improved heart health, blood sugar control, and reduced inflammation.
Brown rice flour, the gluten-free flour used in this recipe, is a good source of fiber and minerals like manganese and phosphorus.

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