Earl Grey Tea Cupcakes Vegan & Dairy Free

Photo: Magpie

Ingredients

Wet Ingredients

1 cup soy milk

4 tablespoons Earl Grey teabags or 2 loose Earl Grey tea (I used Twinnings and next time I will use 5 bags since the

1/4 cup canola oil

1/2 cup plain soy yogurt

3/4 cup granulated sugar

1 teaspoon vanilla extract

cups all-purpose flour

Dry Ingredients

1/4 teaspoon baking soda ( Think I will up it to ½ tsp baking soda next time)

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon lemon zest

1/2 teaspoon orange zest

Preparation

Preheat oven to 375º and line tin with 12 greased cupcake liners (Grease well since these cupcakes have a tendency to stick to the liners)

In a saucepan or in the microwave, heat soy milk until almost boiling, add tea bags and citrus zest, cover and remove from heat.

Let sit for 10 minutes.When ready to use, stir teabags and thoroughly squeeze to make sure as much tea is dissolved in milk as possible.

In a large bowl or in your blender, mix together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear.

Sift dry ingredients into wet ingredients. Mix until large lumps disappear; it's okay if some small lumps remain.

Fill tins full (since these don't rise much) and bake about 20 minutes until a toothpick inserted in the center comes out clean. Allow to cool.

Ingredients for frosting (I didn't frost mine, just sprinkled some sugar and orange zest over my cuppies) * 1/2 cup (1 stick) unsalted vegan butter (The Earth Balance brand is the best) * 2 cups powdered sugar (Or you could just whizz regular sugar in your blender until fine and powdery) * zest of 1/2 lemon * 1-1/2 tablespoons lemon juice

Method Cream the butter until smooth, gradually beat in the powdered sugar until the mixture is very fluffy.

Zest the lemon over the bowl into the frosting, add the lemon juice and stir until smooth.

Spread or pipe the frosting on top of the cooled cupcakes. If you frost the cupcakes while they are still warm, the frosting may melt and become runny.