If you haven’t heard of them yet, Rebel Kitchen make delicious, dairy-free milks (or mylks as they call them) from coconut milk, date syrup and flavours such as chocolate, matcha, chai and coffee.
I have created a few recipes using their milks, including these chai flavoured cupcakes with a creamy coconut, yoghurt and cream cheese frosting, and a few other sweet treats to follow soon.
The cupcakes themselves are free from dairy and vegan but come out really moist a fluffy, which was a relief after many previous failed attempts at vegan baking.
The frosting can be adapted to whatever ingredients you have/ prefer to use. If you want to keep the cupcakes vegan I have given vegan substitutes, or if you like a traditional buttercream (and who doesn’t) that is also a tasty choice.
It is possible to use a gluten-free flour blend if necessary (though you may need to add another 15-20g) but they won’t come out with quite the same consistency.
Chai tea latte cupcakes with cream cheese & yoghurt frosting
½ tbsp. apple cider vinegar
150ml Rebel Kitchen’s chai coconut milk
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 yoghurt/ coconut yoghurt
40g cream cheese/ vegan alternative or more coconut yoghurt
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).
Line a muffin pan with liners and pre-heat your oven to 175oC (fan oven).
In a large bowl, mix the vinegar with the milk 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 milk 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.