Vegan Earl Grey Cupcakes Food

VEGAN EARL GREY CUPCAKES WITH LAVENDER FROSTING

Steps:

• Preheat oven to 300 degrees and line a standard muffin holder with 12 paper liners.
• Add non-dairy milk and vinegar to a large mixing bowl and set aside for a few minutes to curdle, then add oil, Zadaka Calm Blend CBD tincture and vanilla. Whisk to combine, then add sugar and whisk again.
• In a small bowl, whisk together the flour, baking soda, baking powder, salt, and Earl Grey tea leaves.
• Sift over wet ingredients and use a whisk or hand mixer to blend until well incorporated and no large lumps remain. The texture should be somewhere between thick and thin, pourable but not scoop-able.
• Divide batter evenly among cupcake holders, filling about 3/4 of the way up.
• Bake on a center rack for 24-27 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool completely on a cooling rack.
• Meanwhile, make the lavender frosting. In a food processor combine the dried lavender buds with the granulated sugar. Pulse until a fine powder is formed. Set aside.
• Place softened vegan butter and vanilla in the bowl of stand mixer. With the whisk attachment, beat the butter until light and fluffy. Add blueberry juice and the lavender sugar mixture. Add powdered sugar gradually, continuing to mix until combined. You want this frosting to be very thick so it will hold its shape once on the cupcakes. If it gets too thin, thicken with more powdered sugar.
• Frost the cooled cupcakes with the lavender frosting just before serving.

VEGAN EARL GREY CUPCAKES

Steps:

• Preheat your oven to 350F and place paper baking liners into a muffin pan. Set aside for later.
• Start by adding your plant milk and apple cider vinegar to a large mixing bowl. Stir and let sit about 5 minutes until milk curdles and forms a "buttermilk".
• Next, add in the earl grey tea, sugar, vanilla bean paste/extract, and oil to the mixing bowl. Whisk to combine.
• In a separate mixing bowl sift together your pastry flour, baking powder, baking soda, and salt. Add the sifted dry ingredients to the mixing bowl containing the wet ingredients and mix until a smooth batter forms.
• Add the batter to your lined muffin pan so that each liner is about 3/4 full. Bake the cupcakes for 25-28 muffins until cooked through. Remove from the oven and let cool before frosting.
• Add your fresh blueberries and lemon zest to a blender and blend for about 1 minute. Set aside to use in the frosting.
• Next, add the vegan butter and shortening to a mixing bowl and whip until creamed together. Once creamed, add in your coconut cream and whip about 30 more seconds to combine. Once combined, slowly whip in your sifted powdered sugar until no clumps remain. Finally, add in the blended blueberry and lemon and whip about 30 seconds until thoroughly mixed into the frosting.
• Add the frosting to a piping bag and evenly pipe onto the cooled cupcakes. If the frosting is too soft, add the filled piping bag full of frosting back to the fridge for 10-15 minutes to help the frosting firm up before piping it. Enjoy!

TEA CAKES WITH EARL GREY ICING

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line two 24-cup mini muffin pans with paper liners. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until smooth, then remove the bowl; keep the water simmering in the saucepan. In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate. Add the eggs, one at a time, then whisk in the vanilla until smooth.
• Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cakes spring back when touched, 15 to 18 minutes. Remove from the pans and cool on a rack.
• Meanwhile, make the icing: Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer. Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes. Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes.