Vanilla Spice Cupcake with Vanilla Chai Frosting and Caramel Drizzle – Gluten Free & Vegan

I was recently challenged to create something with a Wholesome Chow Chai Spice Cake Baking Mix. After much discussion Vanilla Spice Cake with Chai Frosting and Caramel Drizzle was born.

These simple, yet fun, cupcakes will charm even the pickiest Chai person.

Here is the recipe; my notes are in italics;

Vanilla Spice Cupcake with Vanilla Chai Frosting and Caramel Drizzle

Cake mix:
1 12 oz packing of Wholesome Chow Organic Gluten Free Chai Spice Cake Mix – can be purchased at your local store or online at Wholesome Chow
 1 Tbsp Coconut flour**
1/4 cup milk of your choice – we used Rice Milk
1 tsp apple cider vinegar
1/4 cup oil – we used canola oil
4 tsp vanilla
1 Tbsp Heavy cream (you can replace this with any milk)

**High Altitude (5000 ft and up):  mix 1Tbsp Coconut Flour into the baking mix before  adding to the wet ingredients**

1 container Wholesome Chows Gluten-Free Vanilla Frosting Mix, pre-made, or Semi-Homemade Frosting or Store-bought frosting
2 Tbsp Chai Spice – make your own by mixing cinnamon, fennel, anise, nutmeg, clove, ginger and coriander
Caramel Sauce

Following the packages directions, in a medium bowl create the buttermilk by gently stirring together milk and apple cider vinegar.  Set the mixture aside to curdle and set the timer to ensure the milk mix sits for 5 minutes.

After the 5 minutes are up add a 1/4 cup canola oil and vanilla to the milk mix and whisk until thoroughly combined.

Whisk the baking mix into the wet ingredients and blend until smooth, approx 15 seconds. Add heavy cream and whisk until well blended.

Let the batter rest for 2 minutes.

While the batter is resting, line one (1) cupcake pan, or grease thoroughly with Crisco/ spray oil.

Pour the batter into the pan, until the cup is approximately 1/2 way full. Gently tap the bottom of the pan on the counter, evening out the batter and removing air bubbles. If you need to you can use wet finger tips to smooth the tops of the batter.

Bake at 350* for 18 minutes; cool for 2 minutes in pan.  Remove and let finish cooling on rack**.

**If you are above 5000 feet, please let the cupcakes cool completely before eating. IF the cupcake is “gummy”, let the cupcakes rest, in a covered tub, for 6-12 hours.  This will allow the cupcake to set and will remove the “gummy” texture. We are still working on perfecting the batter for higher altitudes. Thank you for bearing with us.

When your cupcake are cool, pipe on frosting, sprinkle with chai spice and drizzle on caramel. Serve!



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