Chai Cupcakes With Honey Buttercream {GF, DF, Vegan & Nut Free} | The Whimsical Wife
The recipe for these Chai Cupcakes with Honey Buttercream caused a stir over on my Facebook page when I posted a sneak peek of this up and coming recipe. You were asking for more when I posted the picture and I felt bad having you to wait this long for the recipe but guys I have it for your today. I hope it was worth the wait. I reckon so because the utterly beautiful spiced smell that comes from baking these cupcakes will fill your house. It is utterly delightful. I love a good chai tea and that was my inspiration for making these cupcakes. The gorgeous spices that combine to make these Chai cupcakes are the traditional base for any chai tea. Cinnamon, cloves, nutmeg, ginger and cardamon. They make the perfect combination for a spiced up cupcake covered in to die for Honey Buttercream.
I mean I cannot say no to a beautifully iced cupcake and the Honey Buttercream that these Chai Cupcakes are slathered in is seriously good. While the recipe is for a "buttercream"it is made from a dairy-free spread so that those with dairy intolerance can enjoy a damn good cupcake without the painful after effects.
I wrote on my Facebook page when I posted these that I am finding it difficult to hold myself to my promise of only taking a small sample of each of these cakes so to keep my waist line intact. I mean would you find it difficult too not to have a little nibble here and there especially when there is beautiful Chai Cupcakes such as these sitting on the counter. Yeah I didn't think so!
Anyway, let's just say that I have had to work a little bit harder at the gym these past few weeks because well... cake and buttercream and yeah it's all adding up. It's all good I mean these cupcakes were to die for and while I may have licked that buttercream one too many times I have no regrets because it was jolly good.
These Chai Cupcakes with Honey Buttercream would make the perfect addition to any party or celebration. They are something different to the usual vanilla or chocolate cake that is standard for most birthdays. Your guests will be pleasantly surprised with these and I think they will be coming back for seconds and dare I say thirds?
If you want to learn more about how to use and make aquafaba check this post out here
Chai Cupcakes With Spiced Honey Buttercream
Prep Time: 30 min
Cook Time: 18-25 min
Ingredients (Makes 6 muffins (12 small cupc)
- 120g dairy-free margarine spread
- 1/2 cups sugar
- 1/4 cup honey
- 6 tbsp aquafaba (Chickpea water)
- 3/4 cup coconut cream
- 2 tsp vanilla
- 2 1/2 cups gluten-free self-raising flour
- 1/4 tsp salt
- 1 tbsp apple cider vinegar
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp clove
- 1 tsp ground cardamon
- 150g dairy free margarine spread
- 2 1/2 cups icing sugar
- 2 tbsp honey
Instructions
Preheat oven to 180C (fan bake) and line a 6 hole muffin tin or 12 hole cupcake tin with papers.
Chai Spice MixAdd all the spices together in a small dish and mix to combine. You will need to have 1 tsp of this set aside for the Honey Spiced Buttercream.
Chai CupcakesIn the bowl of an electric mixer add the dairy-free margarine and sugar and beat until light and fluffy.
Add in the aquafaba and vanilla and beat until combined. It might separate slightly but that's ok.
Add half the flour into the bowl along with half the coconut cream and gently mix together. Repeat with the rest of the coconut milk and flour until combined.
Add in the chai spice mix (leaving 1 tsp aside for buttercream) along with the salt and apple cider vinegar and mix until thoroughly combined.
Scoop the mixture evenly between the muffin tins and place into the oven for 18-22 minutes or until golden brown and a skewer comes out clean.
Set aside to cool completely before icing.
Honey Spiced ButtercreamIn the bowl of an electric mixer add the dairy-free margarine and beat until light and fluffy. Sift the icing sugar over the butter and beat on low until combined. Add in the honey and 1 tsp of the leftover Chai Spice Mix. Beat the mix until thoroughly combined.
Pipe or spoon the mixture on top of the cupcakes and smooth into place with an offset spatula.
Cooks Notes- Aquafaba is the water leftover from a can of chickpeas. Keep this as it's a great egg replacer.
- I recommend using a good quality gluten-free flour such as Bob Mills. This has a greater chance of the cupcakes turning out moist and fluffy compared to other flours which can leave baked goods dry and crumbly.
- With all gluten-free baked goods, I find the shelf life is much shorter than normal baked goods. These cupcakes need to be eaten in 1-2 days or frozen immediately to keep their freshness.
