Its day eight of cupcake a day May, and we’ve made it to the second Gluten Free Friday!
A year or so ago I blogged about my Vanilla Sky cupcakes. Well today I’m going to tell you about a Vanilla Chai cupcakes.
Vanilla Chai Cupcakes
I think it’s fair to say that my followers (colleagues at work) are pretty excited about the concept of a Chai cupcake. I mean, there is something really tempting about all those delicious spices, and the drink itself is so warm and comforting. Perfect for this blast of pre-winter that Melbourne is putting on right now.
I had to do a bit of research on how to really put together chai because I’ve never made it from scratch. Turns out it’s a bit of a “do what you like” situation but this nice post by a lady called Tanvi gave me some guidance on masala chai – and I based my chai spice on her basic recipe: black tea, black pepper, cinnamon, cardamom, ginger, nutmeg and cloves.
Vanilla Chai Cupcakes
I ground some of my spices by hand (for the ginger and cinnamon I used powder), because I wanted the mix to look a little bitsy, like real chai spice does. My mortar and pestle is made of heavy granite which made grinding a breeze… and boy does it smell nice – quite peppery!
Masala Chai Spice Mix
Masala Chai Spice Mix
Because of the pepperiness of the chai spice, I thought that a cream cheese frosting would be the perfect foil – cool to temper the hot. I sweetened the frosting with honey because chai and honey are so perfect together – and I’m trying to get you to feel like you are eating a drink!
Vanilla Chai Cupcakes
Gluten Free Vanilla Chai Cupcakes with Chai Cream Cheese Frosting
Makes 12
Masala Chai Spice Mix
The recipe for the masala chai spice mix makes just enough for one batch of cupcakes and frosting.
1/4 cup black tea leaves
2 tsp black peppercorns
2 tsp ginger powder
1 tsp cinnamon powder
6 cardamom pods
6 whole cloves
1/4 teaspoon grated nutmeg (that is, grated from a whole nutmeg)
Place all ingredients in a mortar and grind with a pestle until a coarse powder forms. Discard the husks from the cardamom pods.
You could also do this in a mini food processer. Alternatively you could use all ground spices, but it won’t be as nice.
Gluten Free Vanilla Chai Cupcakes
ingredients
130g unsalted butter
1 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cups gluten free flour (I used Orgran)
1/4 tsp xanthan gum
1/2 cup almond milk (or use soy or cow’s milk)
2 tsp masala chai spice mix
1/2 tsp baking soda
1/2 tsp apple cider vinegar
Line a 12 hole muffin pan with cupcake cases, spray cases with non-stick spray.
Beat the butter and sugar together until light and fluffy. Beat in eggs one at a time, followed by the vanilla. Add the flour, xanthan gum and chai powder, along with the milk and beat until the mixture is very creamy and has lightened a little in colour (a minute or so). Add the baking soda and apple cider vinegar and mix very well.
Spoon the mixture into the cupcake cases. Bake at 175 degrees Celsius for 25-27 minutes or until a skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool.
Load the frosting into a piping bag fitted with your favourite nozzle and pipe swirls of frosting onto the cold cupcakes. Decorate the cupcakes with a sprinkling of vanilla powder and a drizzle of cinnamon honey.
Chai Cream Cheese Frosting
ingredients
250g cream cheese, softened
100g unsalted butter, softened
1 tsp vanilla
1/4 cup honey
2 tsp masala chai spice mix
1/4 tsp vanilla powder, to decorate
2 tbsp honey mixed with 1/2 tsp cinnamon powder, to decorate
mixing
Beat the cream cheese until smooth. Add the remaining ingredients and beat until very creamy.
Vanilla Chai Cupcakes
Enjoy!xxx
