Earl Grey Cupcakes

• servings: 12 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

4 earl grey teabags (or 4 teaspoons loose earl grey tea)

1 1/4 cups all-purpose flour

3/4 cup white sugar

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup plant-based milk (such as soy or almond)

1/3 cup light oil (such as canola or vegetable)

2 tablespoons apple cider vinegar

1 teaspoon vanilla extract

1/4 cup vegetable shortening

1/4 cup vegan butter

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

1 earl grey teabag (or 1 teaspoons loose earl grey tea)

Boiling water

Directions

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.

Nutrition

• Calories: 154 kcal