Coconut Chai Cupcakes

I love chai.  I love cupcakes.  I love coconut.

Sometimes I just have to combine things I love (i.e. cheesecake and hot chocolate, spinach and mint chocolate chip) and sometimes you just have to trust me on it. 

Coconut Chai Cupcakes

  • 1 cup whole wheat pastry flour
  • 1 cup oat flour (just blend rolled oats into powder – easy peasy!)
  • 1/2 cup shredded coconut, unsweetened
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup concentrated chai tea (1 cup hot water, 4 tea bags)
  • 3/4 cup agave nectar
  • 1 teaspoons vanilla
  • 1 tablespoon coconut oil

Preheat your oven to 350 and then mix all of your dry ingredients together. 

You will, of course, need to have chai.

Steep your four chai tea bags in hot water for about 2-3 minutes.

It should be a nice dark brown when it’s done.

Now you can add the chai and the rest of your liquid ingredients into your dry mixture.

Line your muffin tin with liners and pour your batter.  I like to put my batter into my liquid measuring cup so it’s easier to pour.

Place your cupcakes in the oven and bake for about 10 minutes or until almost cooked through.  Then you can remove, brush with agave nectar or maples syrup, and top with more shredded coconut, then bake for about 5 more minutes.

Sprinkle the tops with cinnamon and enjoy!

~Elesha, a skinnyfat girl

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