Well here we are, another week has flown buy.
So something a little different that although may make you think of a ‘winter spice’ bake, think Iced Chai Latte and your past that point 😂😂
This bake was developed from a cake I recently experimented on, and luckily I had the opportunity for the paying public to give their verdict at The Well Being Lounge in the local nearby town. I bake one cake a week for as the special ‘ sugar treat ‘
Baking for others is always a joy, baking for profit is still not my game.
Im still plugging away here trying to give you the confidence to do it yourself, cut the middle man out, the rack of mistakes and follow a recipe that work for someone who has tried to get it ‘normal’ ( hasten to add I didn’t say I was normal 😂😂😂)
We are using Ermine Frosting again today and a reminder its better really to make the pudding base the day before so it’s cold and not going to cause you issues.
If you do want to use a buttercream please feel free, I’m just not a lover its just to sweet and to ‘clacky’ 🙊🙊, that saying if i got a request I would oblige, after I had of course given a serious eye roll😂😂😂😂
I will give you a link at the end to a buttercream recipe and the alterations you need
Right enough Waffle, lets bake some cupcakes😜😜😜😜
Chai Latte cupcakes with With Warming Spice Frosting
A Light Fluffy Chai Cupcake with Oh So Creamy Delicious Frosting GF, DF, V
- 275g Gluten Free Plain Flour ( Dove Farm UK or Pilsbury US cup for Cup)
- 2 tsp Baking Powder
- 1/2 tsp Xanthan Gum ( omit if your blend contains it )
- 225g Caster Sugar
- 200ml Oil of Choice ( I used Sunflower for these)
- 200ml Dairy Free Milk ( Soya or Rice for me. Avoid Nut its to over powering )
- 1 tsp Vanilla Extract
- 1 Chai latte tea bag ( issued Twinnings Spicy Chai)
Spiced Ermine frosting
- For the Ermine Frosting
- 35g Gluten free Flour blend
- 100g Granulated sugar
- 140g Dairy free Milk, I advise Rice milk always but that’s up to you
- 140g Vegan Butter, I use Pure Dairy Free or Stork Block depending on what I have in . Earth Balance will be the US alternative
- 90g Shortening, I use Trex, Hi Ratio is the best US wise. You can use full Non dairy butter but you would need to stabilised it with xanthan gum and that can cause splitting, feel free to try, it needs to be added at the end of the process and whisked in thoroughly 200g of Non dairy in total
- 11/4 tsp Cinnamon
- 1/4 tsp Cardamom
- 1/2 tsp All spice
- 1/8 tsp Ground Mace ( okay to leave out if you haven’t got,but worth the purchase )
- 2 Tbsp Stem Ginger Syrup, or 1 tsp of ground ginger ( I prefer the syrup it gives a smooth taste )
- Combine the flour, sugar, milk and lemon zest in a pan and whisk until combined
- On a low heat, dont rush it it will scorch, and whisking continually bring the pudding to a boil
- Once boiling using a spatula continue to stir the pudding round the sides and the bottom using a folding motion.
- Once the pudding starts to freely come away from the sides, about 2 minutes, transfer to a plate and cover clingfilm to prevent a skin and leave to cool at room temperature
- You can sieve onto a plate if you want to remove the zest or feel you have any lumps, but this needs to be done quickly .
- Warm the milk on the hob until bubbles start to form round the edge
- Pour the milk over the teabag and leave it to brew and it is luke warm
- Remove tea bag , give it a little squeeze out but dont bust the bag
- Preheat the oven to 160 C Convection / 180 C / 350 F
- Place cupcake Liners in a 12 hole muffin tin
- Sift the Flour, Baking Powder and Xanthan Gum into a Bowl
- Stir in the sugar
- In a separate jug or bowl combine the Chai Milk, Oil and Vanilla extract with a whisk to combine
- Add the wet ingredients to the dry ones and whisk until the batter is smooth, this can be done in a stand mixer if required on medium speed
- Spoon or using a cookie scoop place the batter into the cupcake cases. Only 3/4 full, these babies rise !!!!!!!
- Bake for 20 minutes until well risen and firm to touch or a toothpick or cake tester comes out clean.
- Leave to cool in the tin for 5 minutes then transfer onto a wire rack to cool for one hour before frosting
- Mix the Spices in a small bowl
- Whisk the fats in a mixer with a paddle attachment or with an electric hand mixer until fully combined and fluffy about 3 minutes
- Add the cooled pudding a tablespoon at a time making sure its combined before adding another
- Continue to mix until all the pudding is added
- If for any reason you find your mix splitting, put the bowl in the fridge for 30 minutes then take it out and whisk on high speed for 5 minutes, this is usually caused by difference in ingredient temperatures
- If using all butter add a teaspoon of xanthan gum and whisk for at least 2 minutes until fully combined
- Add the dry spices
- Add the Two Tbsps of Stem Ginger syrup if using
- Decorate as desired
To Make the Ermine Pudding base
Make The Cupcakes
Finishing the Ermine
If you insist on doing Buttercream 🙈 this will work well as a base, reduce the butter to your sub fat to 190 g and you most probably wont need any cream sub, to much ‘milk’ products makes it spilt, if you have xanthan gum handy a teaspoon can be added to help it stabilise too. Whip the spices in at the end
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If you make these cupcakes, let me know, tag me Insta – clarescauldron , drop me a line @clarescauldron , #everyoneshouldenjoycake or leave me a comment.
And feel free to let your fingers do the talking and share the post amongst your family friends or enemies if needs be 😂😂😂
Right you’ve been obliging, you’ve read the post, now for the pretty pictures as a reward 😂, with descriptive captions and coordinating ,appropriately placed Sprinkles 💕💜💕
This recipe was inspired https://sallysbakingaddiction.com/ Chai Latte Cupcakes