chai cupcakes

Gluten Free Chai Cupcakes

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Fall Recipes Are Coming In Hot

It may be Spring time in Cape Town but my blog has all things Fall coming as well. In South Africa there isn’t much fuss around pumpkin, chai and apple baking during Winter. So I take advantage of this in September and October because the FOMO is real. For instance, these gluten free chai cupcakes know how to make anyone fall in love with them!

Chai is such a comforting and wholesome flavour that I can’t help but share the love! I am trying to incorporate these cozy flavours in the coming months because the weather is very dreary here. These colder days are starting later so I think that adding some warmer recipes are ideal. I love gluten free baking and have decided to share more recipes like this on the blog. These gluten free chai cupcakes are the perfect dessert for any gathering and serve all the vibes for Fall!

Process Shots For These Gluten Free Chai Cupcakes

  • gluten free chai cupcakes
    Dry Ingredients
  • cupcakes dry ingredients
    Whisk to combine
  • gluten free chai cupcakes
    Wet ingredients
  • adding wet to dry ingredients
    Combine wet and half dry ingredients
  • cupcakes ingredients
    Add Milk
  • Add the rest of the dry ingredients
  • espresso to ingredients
    Add espresso last and whisk

Ingredients for Gluten Free Chai Cupcakes

Flours for the chai cupcakes:

I added a combination of gluten free all purpose flour and oat flour. The gluten free flour contains Xanthan Gum, which helps the binding process. If your flour does not contain it, please add 1 teaspoon to the dry ingredients. The oat flour helps the rise of the cupcakes, it’s great for cakes and cupcakes.

Chai Ingredients:

I created a combination of spices to make my own chai flavour. You can add whatever you would like but these spices really create the warmth for the cupcakes. These spices can also be used in different recipes for cooking and baking.

Espresso:

The espresso add a nice hint of coffee to the gluten free chai cupcakes, but it does not overpower them at all. You can also add chai tea or milo/hot chocolate if you would prefer.

Storage:

You can place the cupcakes in an airtight container in the fridge for up to one week. Remove them from the fridge thirty minutes before eating so they can come to room temperature.

gluten free chai cupcakes
Gluten Free Chai Cupcakes
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Gluten Free Chai Cupcakes

Recipe by inthemidnightkitchenCourse: DessertCuisine: IndianDifficulty: Easy
Servings

10-12

servings
Prep time

20

minutes
Cooking time

20

minutes

Easy to bake and delicious to eat! The gluten free chai cupcakes are full of flavour, very light and a recipe you are going to love!

Ingredients

  • Chai Spices

  • 2 teaspoons ground cinnamon

  • 1 teaspoons ground ginger

  • 2 teaspoons ground cardamom

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cloves

  • 1 tsp. ground star aniseed

  • Gluten Free Cupcakes

  • 1/2 cup melted brown butter

  • 1 cup brown sugar

  • 2 large eggs

  • 1 tsp. vanilla extract

  • 1 1/4 cup GF flour (add 1 tsp. Xanthan Gum if your flour doesn’t have it)

  • 1/4 cup oat flour

  • 1/2 tbsp. chai spices

  • 1 1/2 tsp. baking powder

  • 1/2 tsp. baking powder

  • 3 tbsp./shot of espresso

  • 1/4 cup buttermilk

  • Buttercream

  • 180g butter, room temperature

  • 210g icing/powdered sugar (sifted)

  • 1 tsp. vanilla extract

  • 1 tbsp. chai spices

  • 2 tbsp. whole milk*

Directions

  • Chai Spices
  • Place all the spices into a small bowl, mix with a fork and set aside.
  • Gluten Free Cupcakes
  • Preheat your oven to 180C, and line a muffin tray with liners and spray the inside light with a grease proof spray.
  • Make sure the butter is melted and browned and set aside to cool.
  • In a medium sized bowl, whisk together the GF flour, oat flour, chai spices, baking powder and baking soda. Whisk well and set aside.
  • In a separate bowl, whisk the egg and sugar well. Then add in the vanilla and whisk well. Once that’s done, whisk in the browned butter and continue whisk to incorporate it well. The colour should become light but still grainy.
  • Then add half of the dry ingredients to the wet and whisk to combine, then add in the buttermilk, then the rest of the flour and finally the shot of espresso.
  • Once all the ingredients have been added, fill 1/2 of the cupcake liner with the batter and level it out.
  • Bake for 20-25 minutes, or when a toothpick comes out clean.
  • Buttercream
  • Combine the butter and powdered sugar in a stand mixer, with a whisk attachment.
  • Make sure to scrape down the sides of the bowl often and keep mixing until the colour lightens and begins fluffy.
  • Then add in the vanilla, chai spices and whole milk and mix again for 2-4 minutes.
  • Once the cupcakes are cooled, pipe on top and enjoy!

Notes

  • * If you don’t have buttermilk, you can use whole milk
  • chai cupcakes
  • gluten free chai cupcakes

 

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