Masala Chai Tea Cupcakes (Gluten-free)

I was inspired to create this cupcake for Grandpa Joseph. 


He is my Dad’s father.  He passed away before I was born so I never met him.

GrandpaJoeDad & Aunty Serene have told me that he was a great cook!  I also want to be a great cook one day; he inspires me.

I picked Masala Chai Tea because it reminds me of him as he is Indian.  Dad & Auntry Serene also like Masala Chai tea.         ~Jo~

We used & adapted BenjaminWong’s recipes for Plain Cupcakes, Condensed Milk Glaze & Maple Buttercream from “Cupcakes with Attitude”.

Masala Chai Tea Cupcake, Gluten-free  (makes about 10-12 cupcakes)

  • 1 masala chai tea bag
  • 2 Tbsp milk
  • 125g unsalted butter
  • 125g castor sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • 125g gluten-free flour
  • 1.5 tsp baking powder
  1. Preheat oven to 180 degrees centigrade. Line cupcake tray with liners.
  2. Heat milk up till hot (we used the microwave).  Soak the tea bag in it.
  3. Cream the softened butter with the sugar until well-mixed.
  4. Add eggs and beat till well-blended, light & fluffy.
  5. Add vanilla extract & salt.
  6. Fold in flour; stop when batter is well-mixed.
  7. Add milk tea & mix well.
  8. Spoon batter into cupcake liners till about 3/4 full.
  9. Bake for 25 min.
  10. Remove from oven and cool for about 5min before transferring to wire rack.

Condensed Milk Glaze

  • 30g unsalted butter
  • 4 Tbsp condensed milk
  • 1 pinch of salt
  • 35g icing sugar
  1. Mix softened butter & condensed milk.
  2. Add in salt and sugar until all ingredients are well-mixed (the glaze should be thick & smooth).

Maple Buttercream Frosting

  • 200g unsalted butter
  • 3 drops of maple syrup flavouring
  • 200g icing sugar
  • 2-3 Tbsp water
  1. Cream the softened butter.
  2. Add the maple syrup oil.
  3. Add icing sugar and combine well.
  4. Gradually add water to obtain the right consistency.



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