Earl Grey Cupcakes
A perfect treat for any special occasion, or just because you are in a cupcake mood (because who needs an excuse to eat a cupcake).
Servings: 12 Cupcakes
Ingredients
Dry ingredients:
- 4 earl grey teabags (or 4 teaspoons loose earl grey tea)
- 1 1/4 cup(s) all-purpose flour
- 3/4 cup(s) white sugar
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
Wet ingredients:
- 2/3 cup(s) plant-based milk (such as soy or almond)
- 1/3 cup(s) light oil (such as canola or vegetable)
- 2 tablespoon(s) apple cider vinegar
- 1 teaspoon(s) vanilla extract
Frosting:
- 1/4 cup(s) vegetable shortening
- 1/4 cup(s) vegan butter
- 1 1/2 cup(s) powdered sugar
- 1 teaspoon(s) vanilla extract
- 1 earl grey teabag (or 1 teaspoons loose earl grey tea)
- Boiling water
Instructions
- Preheat oven to 350F (180C). Line a cupcake pan with 12 cupcake liners, or lightly grease the pan and set aside.
- For the cupcakes: cut 4 teabags open and empty the contents into a small bowl. If the tea is a fine grind, you are good to go. If the tea you are using has big leaves or is coarser, pulse it in a food processor, blender, or grind in mortar and pestle until it's a finer grind, but not powder.
- Add the tea to a large mixing bowl along with all of the dry ingredients: the flour, sugar, baking soda, and salt. Mix together.
- In a medium bowl, mix together all the wet ingredients: the non-dairy milk, canola oil, apple cider vinegar and vanilla. Pour the wet into dry, and using a spoon mix until the ingredients are just combined. Don't overmix.
- Divide the batter evenly among the 12 cupcake liners and pop in the oven for 18-20 minutes until the cakes have risen and a toothpick inserted in the center comes out clean.
- For the frosting: let cupcakes cool completely before frosting. Put the teabag into a small mug and pour in the boiling water. You will only need about 2 tablespoons of the brewed tea, but make a bit extra just in case. Let steep until cool, do not remove the teabag! You want the tea to be very strong.
- In a mixer, blend the vegetable shortening, vegan butter, powdered sugar and vanilla extract along with 1 tablespoon of the cold extra strong brewed tea. Add 1 more tablespoon of the brewed tea if needed to reach desired consistency. Frost cupcakes as desired.
Notes
Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk.
Nutrition
Calories: 154kcal
Find it online:
https://www.easyveganmealplan.com/recipe/wprm-vegan-earl-grey-cupcakes/