I really like lattes. And cappucinos. And chai. I love chai. And I love cupcakes. Cupcakes are a keep one for yourself and share the rest (simply so you can watch your waistline) kind of treat. These were one of my first attempts at creating my own recipe, and so I used a GF flour blend instead of mixing my own. This cupcake inspired the start of this blog.

• 3 cups all purpose gluten free flour (I like Cheatin’ Wheat, Jules’ and the King Arthur blends)
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup unsalted butter, cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons xantham gum (none with Jules’ flour)
• 3 T loose chai tea

Preheat oven to 325°. Line cupcake pans with paper liners; set aside.

Pour milk & loose tea into a small sauce pan. (Pour in a little more than the recipe calls for). Simmer for a couple of minutes to bring the tea flavor into the milk. Strain milk into a liquid measuring cup and set aside.

Combine flours, sugar, baking powder, xantham gum and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. Add eggs, one at a time. Add the vanilla to the measuring cup with the flavored milk.

With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full.

Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 18 to 24 minutes. Transfer to a wire rack to cool completely. Repeat process with remaining batter.

I frosted mine with a cheater’s buttercream that was flavored with cinnamon and extra vanilla. (About 1.5-2T of vanilla and 1T of cinnamon).

Cheater’s Buttercream (no stove involved)

• 3 cups powdered sugar
• 1/2 cup butter
• 2-4 tablespoons milk
• 1 teaspoon vanilla

Whip butter with vanilla and small amount of milk. Add powdered sugar and mix well. Once it is incorporated, beat until light and fluffy, adding more milk if the frosting is too stiff and more sugar if it is too lose. You can add any flavor or color in place of the vanilla or in this recipe add extra vanilla and cinnamon to the frosting.