I’ve always been a big lover of tea, but especially recently I’ve been obsessed with Earl Grey. I often find myself getting a nice London Fog instead of a coffee. These cupcakes were only bound to happen. I was struggling to find what to bake for a Christmas party when these suddenly popped into my head.
They were a little bit tricky to nail! I knew that to make these I was going to start out with a vanilla base recipe then add the tea, but HOW is the question. I started out by steeping some extra strong tea and allowing it to cool. I then added some of it to vanilla batter but it then became too runny, so I added a little bit more flour but then the mixture became to glutinous and the flavour wasn’t very strong. They ended up baking okay, they achieved nice domes and the texture wasn’t awful, it was just too dense for my liking and it tasted a little bland. Instead of steeping the tea, I decided to just add the leaves directly into the batter. I used my vanilla cupcake recipe and emptied 4 teabags into the mixture. Once the batter was mixed I was concerned with how they’d come out because I didn’t taste a strong earl grey flavour but the batter consistency was right so I stuck them in anyway. 10 minutes into baking, the most wonderful tea aroma filled my house and I immediately knew they were going to work. The tea just needed some heat to activate the flavour and they turned out so good. I served them at my Christmas party and everyone raved about them. Whenever I bake something, my plan is to make it “not taste vegan”, and these were just that. I also made a vegan cream cheese frosting and infused with with more tea and lavender.
The texture on these is amazing. I used my go to vanilla cupcake recipe and the flavour of the earl grey tea just sank so well into them. They are light, fluffy, and moist. Heres what you’ll need to make them:
CUPCAKES: (makes 12)
1 ¾ cup all purpose flour 1 cup cane sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 cup unsweetened almond milk ½ cup coconut oil 1 tablespoon vanilla extract 1 tablespoon apple cider vinegar 4 Earl Grey tea bags Mix the sugar, almond milk, coconut oil, vanilla, tea and vinegar together until smooth. Then add the flour, baking powder and baking soda and mix until just combined. Bake at 350 C for minutes and you’re set!
¾ tub vegan butter (Earth Balance) ½ tub Daiya cream cheese 2 tsp vanilla 4 cups icing sugar Strong brewed tea infused with lavender petals Whip the butter and cream cheese together until fluffy and well combined. Then add the icing sugar 1 cup at a time until the frosting is fluffy and smooth. Then add your vanilla and tea to taste. This will make enough frosting for 12 cupcakes if you pipe a swirl on them like in the picture, but you can half the recipe if you want to spread them on. I sprinkled mine with some dried lavender, but get creative!
If you don’t have two muffin tins, bake these cupcakes in batches.
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup boiling water
2 tablespoons instant-espresso powder
¼ cup whole milk
1 stick unsalted butter, room temperature
½ cup granulated sugar
½ cup packed light-brown sugar
2 large eggs
1 cup heavy cream
1 tablespoon confectioners’ sugar
1 tablespoon whiskey
Instant-espresso powder, for dusting
Preheat oven to 350 degrees.
Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt.
Pour water over espresso powder; let cool.
Combine espresso with milk.
Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
Fill 15 cups (of two 12-cup muffin tins) three-quarters full.
Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes.
Let cool; turn out cupcakes from tins.
Make the frosting: Whisk together cream and confectioners’ sugar until medium peaks form.
Add whiskey; whisk until slightly stiff peaks form.
Top each cupcake with 2 tablespoons frosting; dust with espresso powder.
1 ¼ Cup Flour (Gluten Free All Purpose Flour is what I used)
2 Tablespoons Cornstarch
¾ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
¾ Cup Sugar
2 teaspoons Vanilla Extract
2 Tablespoons Vegetable Oil (for the swirl)
2 Tablespoons Cinnamon
2 Tablespoons Brown Sugar
How to make:
Preheat your oven to 350 degrees F. Line your cupcake pan with cupcake liners.
Mix almond milk and apple cider vinegar and set aside for 1-5 minutes.
In a large bowl, mix all the flour, cornstarch, baking powder, baking soda, salt, and white sugar.
In a small bowl, mix together the cinnamon, brown sugar and the 2 Tablespoons of vegetable oil.
Add the 1/3 Cup vegetable oil and vanilla extract to the soured almond milk.
Stir together and add to the dry ingredients. Mix together until batter is
smooth. Fill the cupcake liners 2/3rds full.
Spoon about ½ teaspoon full of the
cinnamon mixture into each cupcake. Make a swirl with
toothpick preferred (I used a fork which is too big :S). It looks something like below like I said I used a fork so it’s not as pretty.
Bake for 19-22 minutes until a toothpick inserted in the center comes out clean.
Allow to cool completely (about 30 minutes) and frost if desired. (I used a vanilla icing)
Enjoy or store in an air tight container up to 3 days:)