Chai Latte Cupcakes with Coconut Frosting

Inspired by GBBO? Well, here’s a chance to reward yourself with this week’s Star Baker title. Our blogger of the month Olivia Williamson (@the_cashewtree) has shared with us her fiendishly good-looking Chai Latte Cupcakes with Coconut Frosting; sweet, fluffy, moreish nibbles that’ll see you through the rest of the week.

The frosting can be adapted to whatever ingredients you have or prefer to use. Keep it vegan or if you like a traditional buttercream (who doesn’t), then you can adapt the recipe as needed. Go on. Give it a go and make Mary B proud.

Ingredients

For the cupcakes

½ tbsp. apple cider vinegar
150ml Rebel Kitchen Chai Mylk
100g Demerara sugar
130g Self-raising flour
1 tsp Baking powder
½ tsp Baking soda
Pinch of salt
35g Coconut oil (melted)
1 Tsp vanilla extract

For the icing

50g Coconut cream (can be bought in a tin or you can refrigerate good quality full fat coconut milk overnight so that it separates and then scoop out the solid part)
70g Greek yogurt/ coconut yogurt
40g Cream cheese/ vegan alternative or more coconut yogurt
2 Tbsp date syrup
3 Tbsp icing sugar or alternative
Pinch of cinnamon

(Alternatively you could ice these with a simple buttercream of roughly one part butter to two parts icing sugar. Flavour with a drop of vanilla essence and a pinch of cinnamon).

Method

Line a muffin pan with liners and pre-heat your oven to 175ºC (fan oven).

In a large bowl, mix the vinegar with the Rebel Kitchen Chai Mylk and let sit for at least 5 minutes.

In a high-speed blender, blend the sugar so that it becomes a powder.

Sift the flour into a large mixing bowl, then sift the sugar in too. Add the baking powder, soda and salt and whisk all of the dry ingredients lightly with a fork to combine.

Add the melted coconut oil and vanilla to the mylk mixture and whisk well.

Pour the wet ingredients into the dry ingredients then fold the mixture until everything is combined and no lumps are left.

Divide the batter between your cupcake cases and put in the oven for 15-17 minutes or until a cake tester comes out clean. Let the cakes cool completely before icing.

To make the icing, whisk the coconut cream with an electric whisk for a few minutes, before adding the rest of the ingredients and whisking again. Store the icing in the fridge until ready to use.

Enjoy!

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