Fall is here and what’s the perfect dessert to go with your DIY Pumpkin Spice Latte? DIY Chai Latte Cupcakes of course! I made these the other day and gave some to Whitney J and she LOVED THEM! I know you will enjoy them very much as well!
DIY Chai Latte Cupcakes
- 1 cup almond milk
- 4 organic black tea bags or 2 tablespoons organic loose leaf black tea
- 1 teaspoon organic apple cider vinegar
- 1 1/4 cups organic all-purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/3 cup organic sunflower oil
- 3/4 cup raw sugar
- 2 teaspoons organic vanilla extract (Click HERE for our DIY: Vanilla Extract Tutorial)
- 1/2 cup raw sugar
- 2 large egg whites
- 3/4 cup (1 1/2 sticks) unsalted grassfed butter, room temperature
- 2 teaspoons organic vanilla extract
- 1/4 teaspoon ground cinnamon
- Preheat the oven to 350*
- Heat almond milk in a small saucepan until almost boiling. Remove from heat and add tea bags. Allow to steep for 10 minutes, then remove teabags, squeezing out as much almond milk as possible. Re-measure, and add more almond milk to make exactly 1 cup. Whisk in apple cider vinegar, and side aside until curdled.
- In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and spices. Pour in almond milk mixture, along with coconut oil, raw sugar, and vanilla, and stir just until no large lumps remain.
- Fill cupcake liners with 1/4 cup of batter (liners should be 2/3 full), and bake for 20-22 minutes or until puffed and golden. Transfer to a cooling rack and allow to cool completely before frosting.
- For buttercream: put the sugar and eggwhites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.
- Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until it cools and forms a thick and shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until is is thick and very smooth, 6-10 minutes. Add the vanilla and cinnamon and whip for another 30 seconds until incorporated. Spread or pipe on cooled cupcakes.
*Recipe courtesy of Loveandoliveoil.com*