What could be better than a flower workshop on a Sunday afternoon? Gathering with friends and a bunch of likeminded creative souls to turn stunning native blooms into gorgeous winter wreaths.
As the wreaths were carefully constructed I brewed up some chai and chatted with the guests as I served it, along with some delicious cupcakes, which I will pop the recipe for below.
With many of our blends featuring native australian ingredients it was an extra special treat to be surrounded by so many fresh native flowers.
It was a blissful afternoon and thoroughly enjoyed by all!
Special thanks to our amazing photographer Elise of Floragraphica.
Here is the recipe for the beautiful cupcakes, please let me know if you make them!
PUMPKIN-CHAI CUPCAKES (V,GF, SF)
melt-in-your-mouth pumpkin-chai cupcake made with sorghum and
tapioca flour, almond milk, plain pumpkin puree and canola oil - free of
gluten, dairy, soy and eggs - topped with plant-based chai spiced vanilla
frosting. Yep, there’s no eggs or dairy in this lovely cupcake!
Makes 9 cupcakes
1 cup sorghum flour
¹⁄³ cup tapioca starch
½ teaspoon xanthan gum
¼ teaspoon baking soda
1 teaspoon baking powder
a pinch of sea salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup almond milk, heat to 40°C
2 teaspoons The Chai Room original masala blend
¼ cup canola or sunflower oil
½ cup plain pumpkin purée (bought or home made)
¾ cup caster sugar
1 teaspoon vanilla extract
Chai frosting ingredients:
115g vegan buttery spread
¾ cups icing sugar, sifted
½ teaspoon The Chai Room original Masala blend
2 tablespoons almond milk
2 tablespoons boiling water
¼ teaspoon ground cinnamon
Recipe adapted from: http://gingerlemongirl.blogspot.com.au/2013/11/pumpkin-chai-latte-cupcakes-with-nutmeg.html
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