February 28, 2021

Gluten Free Earl Grey Cupcakes

Ingredients:

  • 2 Earle Grey tea bags
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 3/4 cup coconut palm or granulated sugar
  • 2 eggs, room temp
  • 1 teaspoon vanilla extract
  • 1 1/4 cups gluten-free all purpose flour, I like Bob's Red Mill 1:1
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 4 cups of your favorite frosting, I use a vanilla Swiss Meringue Buttercream

YIELD: 12 cupcakes

DIRECTIONS:

Heat the milk and steep the tea bags for at least 5 minutes. Preheat oven to 350F (180°C). Line cupcake pan with paper liners and set aside.

In a mixing bowl with an electric mixer, beat the melted butter and sugar until airy.

Add eggs and vanilla, and mix on medium high speed for 1-2 minute. Add flour, salt and baking powder, mix to combine, add the mill and mix again.

Spoon batter evenly into cupcake liners. Bake for 18-20 minutes until lightly browned.

Let cool in the pan on rack, cool completely before frosting.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

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