Gluten-Free Vanilla Chai Cupcakes
  0 Share this recipe    Facebook Pinterest    Print this recipe  
You will never guess that these delicious, light and fluffy cupcakes are gluten-free!
Category Cakes and Frostings Serves 12 Cupcakes
Cooking Time 00:40 Kid Friendly Yes
 
Gluten-Free Vanilla Chai Cupcakes
0
 
Share this recipe
Facebook Pinterest
 
You will never guess that these delicious, light and fluffy cupcakes are gluten-free!
Category Cakes and Frostings
Serves 12 Cupcakes
Cooking Time 00:40
Kid Friendly Yes
 
 
 
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.

 
 
 
   Comments
 
Add a Comment
 

To comment on a recipe, please login or register.

 


 
 
 
Be the first to get new recipes, tips and videos.
 
Related Recipes
 
Fluffy Cocoa Frosting
 
Chocolate Cake with Raspberry Sauce
 
Chocolate Peanut Butter Bites
 
 
Our Products
 

BeeHive®
Corn Syrup

Crown®
Golden Corn Syrup

Crown®
Lily White® Corn Syrup

Fleischmann's®
Baking Powder

Fleischmann's®
Bread Machine Yeast

Fleischmann's®
Canada Corn Starch

Fleischmann's®
Pizza Yeast

Fleischmann's®
Quick-Rise Yeast

Fleischmann's®
Traditional Yeast

Mazola
Canola Oil

Mazola
Corn Oil

Mazola
Rightblend Oil

Mazola
Vegetable Oil