Gluten Free Vegan Chai Latte Cupcakes

I made these for girls night last week and they were a huge hit! The girls loved them and may or may not have gone back for seconds :). The only slight change I made to this recipe is I used the coconut milk creamer for both the cupcakes and the frosting. Otherwise, these needed no adaptations. 

slightly adapted from Sarah Bakes Gluten Free Treats

makes 14 cupcakes

chai latte cupcakes

• 1 3/4 cups Sarah's gluten free flour blend
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup So Delicious vanilla coconut milk
• 1/2 cup liquid chai tea latte concentrate
• 1 tablespoon white vinegar
• 1/2 cup organic cane sugar
• 1/3 cup sunflower seed oil
• 2 teaspoons pure vanilla extract

vegan chai latte buttercream frosting

• 1/2 cup Earth Balance vegan butter, cold
• 1/4 cup organic non-hydrogenated shortening
• 3 cups organic powdered sugar, sifted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2-3 tablespoons So Delicious coconut milk coffee creamer
• 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.  Line cupcake pans with paper cupcake liners.  Sift together flour blend, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.  Set aside.  In large mixing bowl, stir together the coconut milk, chai tea concentrate and vinegar.  Allow to sit for 1 minute.  Add the sugar, oil, and vanilla extract.  Slowly whisk in the flour mixture.  Beat for 1 minute.  The batter will become smooth and start to thicken.  Pour batter into prepared cupcake pan.  Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean.  Place cupcakes on cooling rack and cool completely.

To make buttercream, beat together the Earth Balance with the shortening for 1 minute.  Add the sifted powdered sugar, cinnamon, ginger, and nutmeg.  Pour in 2 tablespoons coffee creamer and vanilla.  Beat for an additional 2 minutes.  Add another tablespoon or 2 of the coffee creamer if needed.  Beat the buttercream until light and fluffy.  Place in piping bag with large round tip and frost the cooled cupcakes.  Best enjoyed within 1-2 days.