Gluten Free Chai Latte Cupcakes

• 1 c. milk (I used almond milk)
• 1 Tbsp. white or apple cider vinegar
• 1/2 c. butter, partially melted
• 1/2 c. brown sugar
• 1/4 c. coconut sugar
• 1 tsp. vanilla
• 2 eggs
• 3 tsp. chai spice
• 1/2 tsp. cinnamon
• 1 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt (1/2 tsp. if you used unsalted butter)
• 1/4 c. corn starch
• 1 1/4 c. gluten free flour blend

Chai Frosting

• 1/2 c. butter
• 1 Tbsp. milk/cream
• 1 c. powdered sugar
• 1/2 tsp. chai spice
• 2 c. whipped topping

• Preheat the oven to 350 degrees.
• In a glass measuring cup, combine the milk and vinegar. Stir and then let sit for about 10 minutes.
• In a large mixing bowl, beat the butter, sugar, vanilla, eggs, and the milk mixture. Then, beat in the chai spice, cinnamon, baking soda, baking powder, salt, corn starch, and gluten free flour blend.
• Scoop batter into lined muffin cups, filling about 2/3 of the way. Bake for 14-16 minutes for regular cupcakes or 11-13 minutes for mini cupcakes. An inserted toothpick should come out clean. Allow cupcakes to cool.
• FROSTING: In a large mixing bowl, beat the butter, milk/cream, and powdered sugar. Add about 1/2 cup of whipped topping and beat. Then, fold in the remaining whipped topping with a spatula. Use a piping bag and a tip or a knife to frost cooled cupcakes.

Makes 16-18 regular cupcakes or 48+ mini cupcakes.