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Gluten-Free Chai Spiced Cupcakes with Chai Spiced Frosting

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Gluten-Free Chai Spiced Cupcakes with Chai Spiced Frosting Recipe

I shared my Chai Spiced Frosting a while back. My intention was to share the recipe for the Gluten-Free Chai Spiced Cake over here, but I forgot. I hope you will forgive me once you have tasted the cake.

I have found that one cake will disappear in a flash, but 24 cupcakes made with the same amount of batter will last for a while. It's not that we eat lots of pieces of cake. In fact, most of us can say we only had one piece. But as the cake sits on the counter, we even the edges. And as each person “evens the edges” the cake quickly disappears. Cupcakes make us acknowledge that we are eating cake and thus makes us a little more accountable.

I made this cake, by altering my Gluten-Free Vanilla Cake and replacing most of the milk with extra-strength Chai Tea. I didn't use tea for the frosting. Instead, I just used some of the spices that are commonly found in chai tea. Both the cake and frosting include adaptations to make them dairy-free.

Gluten-Free Chai Spiced Cupcakes with Chai Spiced Frosting

Gluten-Free Chai Spiced Cake
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 24
Ingredients
Chai Spiced Cake
  • 1 cup white rice flour
  • 1 cup tapioca flour
  • ½ cup potato starch
  • 1 teaspoon guar gum
  • 1 tablespoon baking powder
  • 2 cups sugar
  • ⅔ cup butter, melted (or DF margarine)
  • 1 cup water
  • 4 Chai tea bags
  • ½ cups milk (or rice milk)
  • 4 teaspoons gf vanilla
  • 4 egg whites (or 2 eggs)
Chai Spiced Frosting
  • ¼ cup butter, softened (or dairy-free margarine)
  • ¼ cup milk (or almond milk)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 4+ cups powdered sugar
Directions
Chai Spiced Cake
  1. Preheat oven to 350 degrees. Grease 2 - 9 inch pans or 24 line cupcake pan.
  2. Bring water to a boil. Add tea bags and steep while you are assembling the other ingredients.
  3. In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, and sugar.
  4. Beat the egg whites with a fork.
  5. Add tea, milk, and melted butter.
  6. Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
  7. Pour batter into 2 greased 9 inch cake pan. Bake at 350 for 35 minutes. Or poor into cupcake pan and bake for 18 - 22 minutes.
  8. Place on a cooling rack to cool. Once cooled frost with the recipe below.
Chai Spiced Frosting
  1. Combine all of the ingredients in a bowl until just mixed.
  2. Use a mixer and blend until smooth and creamy.
  3. Test the consistency and add either milk or sugar and blend again to achieve the desired consistency for spreading.

 

Gluten-Free Chai Cake with Chai Spiced Icing with diary-free options

I used my Norpro Cupcake Decorating Set to top the cupcakes with frosting.

More Gluten-Free Cake Recipes:

This recipe is shared with Allergy Free Wednesday, Gluten-Free Wednesdays, and Gluten-Free Fridays.

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  2. Cindy (Vegetarian Mamma) says

    January 24, 2013 at 3:29 pm

    Wow, I am drooling! YUMMO My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe and any others at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! It doesn’t mean that you have to be a gluten free bloggers. If you have some recipes on your blog that are gluten free that counts! 🙂 Many recipes are naturally gluten free.
    Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the “glutenfree bloggers” tab on our blog! Thanks, Cindy 🙂

    Reply

    • Cindy (Vegetarian Mamma) says

      January 29, 2013 at 11:23 am

      Thanks for linking up! I am following you on all your social media channels now!
      Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

      Thanks for linking back to the Gluten Free Fridays post!

      See you at the link up this week! We are having a special giveaway this week! Its a tote bag filled with some Gluten Free Allergy Friendly goodies!

      Cindy from vegetarianmamma.com

      Reply

  3. Cindy (Vegetarian Mamma) says

    January 31, 2013 at 2:05 pm

    I picked your recipe as one of my favorites from last week’s Gluten Free Fridays link up! We have “featured on” badges available here: http://vegetarianmamma.com/gluten-free-fridays/ You are welcome to them, if you’d like. If not, no worries….just wanted to let you know I thought your entry was awesome! 🙂 See you this week!
    Cindy

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.
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