Chai Latte Mini Cupcakes Gluten Free Recipes

CHAI LATTE MINI-CUPCAKES (GLUTEN-FREE)

Steps:

• In a small saucepan or microwave oven, heat milk until almost boiling; remove from heat. Add teabags and steep for 10 minutes. Squeeze as much liquid as possible from teabags and add vinegar (if using), Measure and add more milk (if necessary) to equal 3/4 cup. Set aside.
• Sift dry ingredients together.
• Cream sugar and oil; add eggs and vanilla. Beat until thick and creamy,.
• Incorporate dry ingredients, alternating with chai latte; beat minimally.
• Spoon into mini-cupcake moulds and bake in 350F (preheated) oven for 20 minutes or until a toothpick comes out clean.

CHAI LATTE CUPCAKES (FROM BETTY CROCKER)

Steps:

• Pre-heat oven to 350F for shiny metal pans (or 325F for dark or nonstick pans).
• Line muffin cups with paper baking cups.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
• Divide batter evenly among muffin cups.
• Bake 18-23 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes then remove from pan to wire rack to cool completely (about 1 hour).
• In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted (if not melted microwave 15 seconds longer).
• Stir until smooth then cool 5 minutes.
• Stir in frosting until well blended.
• Immediately spread or pipe frosting mixture on cupcakes.
• Sprinkle with cinnamon.
• Store loosely covered at room temperature.