Chai Tea Cupcakes

Chai Tea Cupcakes
This popular Indian tea is known not only for its trendy name, but it’s health benefits too. Nicola at Escape and Bake has created a dairy, gluten and refined sugar free chai tea cupcake recipe that we predict you're going to enjoy.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 12
Chai Tea Cupcakes


Cake batter

150g The Free From Fairy Free-from Wholegrain Self-raising Flour - £5.00

1 tsp baking powder

½ tsp bicarbonate of soda

150g coconut sugar

150g coconut oil, melted

6 tbsp almond milk

2 eggs

2 bananas, mashed thoroughly

Chai Tea

2 chai tea teabags

1 tsp fennel seeds

1 cardamom pod

2 tsp ground cinnamon

1 tsp ginger

With the above blended in a food processor or pestle and mortar.


200g cashews

2 tbsp Pearly Queen Enfield Spring Blossom Honey - £7.50

2 tbsp maple syrup

3 tbsp coconut oil

How to make

  1. Pre-heat the oven to 200°C. Line the muffin tin with 12 paper cases. Sift together the flour, baking powder, bicarbonate of soda and half of the Chai Tea spice mix into a large bowl. Stir in the coconut sugar.
  2. In a separate bowl combine the almond milk, eggs, and coconut oil. Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Add in the mashed bananas. Stir gently until just combined, do not over mix.
  3. Spoon the Chai Tea cupcake mixture into the prepared paper cases until ¾ full.
  4. Bake in the preheated oven until well risen, golden brown and firm to the touch. Leave the cupcakes in the tin to cool and then transfer to a wire rack, ready for icing.
  5. Drain and rinse the cashews. Place them in a food processor along with the rest of the ingredients. Purée on high speed until smooth and creamy.
  6. Add the rest of the Chai Tea blend to one and combine well. Pipe or spoon the icing onto each of the matching cupcakes.

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