For 24 cupcakes, I used:
-200g ground almonds
-200g gluten-free flour (I used Dove’s farm, but you could use any combination of e.g. coconut, arrowroot, potato, oats etc)
-4 large eggs
-1 can coconut milk
-10-12 vanilla chai tea bags
-coconut sugar (to taste)
-extra cinnamon, ginger, allspice, nutmeg, cardamom, vanilla (rough guide: 1/2-1 tsp each)
-pinch of salt
-dates (to taste – I used 4)
-1-2 cups unsweetened almond milk
-1 tbsp coconut oil
-1/2 tsp baking soda
-1 tsp baking powder
-1 tsp apple cider vinegar
I started by steeping 4-6 tea bags in simmering coconut milk. I then made a vanilla chai syrup by reducing down the liquid from 1 medium mug of tea with about 6 tea bags and adding about 1 tbsp coconut palm sugar. Leave all this to cool.
I whisked the egg whites in a large bowl until soft peaks formed. In my food processor, I blended the egg yolks, chai coconut milk, chai syrup, dates, a little coconut sugar (if needed) and coconut oil. I added this to the whisked egg whites before folding in the flours. I then added the salt, baking soda and powder and apple cider vinegar, along with the extra spices. Gradually add almond milk if needed to loosen the batter until it forms a mixture resembling cupcake batter.
Put about 1-1.5 tbsp batter in cupcake cases, and bake at 180 for 14-15 minutes. Place on a wire rack to cool before icing (or, you could top with flaked almonds before baking, as I did with a few of mine).