Winter Cupcakes

Gluten-Free Vanilla Chai Cupcakes

  • Beginner
  • 12 Cupcakes
  • 50 min
Baking Success Or Baking Mess


Cupcake Batter
1 cup Gluten-Free Flour Mix
1 teaspoon Fleischmann's® 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
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.


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.

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