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Gluten-Free Vanilla Chai Cupcakes

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You will never guess that these delicious, light and fluffy cupcakes are gluten-free!
 
 
Easy
LEVEL/NIVEAU
Serves
12 Cupcakes
 
 
Fleischmann's®
 
 
Ingredients
 
Cupcake Batter
1 cup Gluten-Free Flour Mix
1 teaspoon Fleischmann's® Gluten-Free Baking Powder
½ teaspoon salt
2 tea bags Twining’s® Vanilla Chai tea
1/3 cup butter or margarine softened
¾ cup white sugar
2 eggs
1/3 cup buttermilk (can substitute 1/3 cup milk plus ½ teaspoon vinegar, let sit 3 minutes to sour)
1 teaspoon vanilla extract
Vanilla Chai Buttercream icing
½ cup butter, softened
2 cups Icing sugar
2-3 tablespoons milk
½ teaspoon Vanilla extract
1 tea bag Twining’s® Vanilla Chai tea
Equipment
12 cup Cupcake pan
Cupcake liners
Electric mixer
Piping bag and decorating tip
**TIP** Recipe easily converts using 1 cup of All-purpose flour instead.
 
Instructions
 

Preheat oven to 350°F. Line cupcake pan with 12 paper liners.

Sift together flour, baking powder and salt in a bowl. Cut open 2 tea bags and stir loose tea into flour mixture.

In a separate bowl combine butter and sugar, beat on medium speed for 2 minutes or until pale and fluffy. Add eggs one at a time beating well after each addition, then stir in the vanilla. Add in 1/3 of the flour and then half the buttermilk, alternating additions until well blended.

Portion batter into baking cups, filling each two-thirds full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and transfer to a cooling rack. Cool completely prior to frosting.

To make the buttercream icing, beat the butter until light and fluffy, slowly add in the icing sugar until you have a thick icing, add in the loose tea and vanilla. Use only enough milk to adjust the consistency until it is soft, but still holds it shape, beat until smooth. Fill a piping bag fitted with your favourite decorating tip and swirl the top of each cupcake.

Best eaten same day or within two days. Store at room temperature for a couple days then in the fridge in an airtight container to keep up to 5 days.

 
Total Time
 
Bake Time 20 minutes
 
 

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