Recipe: Mini Chai Latte Cupcakes

Hands up if you like anything 'chai'? *puts both hands up* 

These mini chai latte cupcakes made using the Minor Figures Chai Latte (which you'll find in the June Brainfood Box) are almost too cute to eat! (We said almost)

They're are free from gluten, dairy and refined-sugar and are sure to satisfy your sweet tooth. Top with the PODS yoghurt coated chickpeas and you're good to go. Oh, and don't get us started on that frosting... drool!

Recipe: Mini Chai Latte Cupcakes

mini chai latte cupcakes

Makes: 28 mini cupcakes

GF:DF:RFS

Ingredients:

1 cup mashed banana/ apple puree

¼ cup melted coconut oil

¼ cup Minor Figures Chai Latte

1/3 cup coconut sugar

1 teaspoon vanilla extract

1 tablespoon ground flaxseed

1 teaspoons ground cinnamon

2 teaspoons ground ginger

¼ teaspoon ground cloves

½ teaspoon ground cardamom

Pinch of sea salt

2 cups oat flour

½ cup almond meal

2 teaspoons baking powder

Frosting

½ cup coconut or Greek yoghurt

¼ cup melted coconut butter

1 tablespoon maple syrup

1 teaspoon vanilla extract

POD vanilla chickpeas, to top

Method
  1. Preheat the oven to 180 degrees, and line a cupcake pan with paper liners.
  2. Mix the dry ingredients together in a bowl and the wet ingredients together in a separate bowl.
  3. Pour your dry ingredients into the wet, adding one third of the flour mixture at a time, and mixing until combined.
  4. Fill each cupcake tin with your batter and bake for 20 minutes, or until a toothpick comes out clean.
  5. Combine the frosting ingredients together in a bowl and stir until thick and creamy. Refrigerate for 30 minutes to firm up.
  6. Top each cupcake with a spoonful of frosting and sprinkle with the vanilla chickpeas

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