Vegan Earl Grey Cupcakes With Lavender Frosting Recipes
LADY GREY CUPCAKES WITH LAVENDER FROSTING
These lady grey cupcakes use are infused with the flavours of the tea, combined with a soft lavender frosting. They are soft, sweet and oh so delicious!
Provided by Sally
Categories Dessert
Time 1h
Number Of Ingredients 16
Steps:
- Heat milk in the microwave for 1 minute or until warm. Place teabags in milk to infuse for 30 minutes or until milk has cooled to room temperature. Preheat oven to 180C and line a 12 cup muffin pan with cupcakes cases, and another with 2 cases as this recipe yields 14 cakes.
- With an electric mixer, beat dairy-free spread* and sugar together. Add eggs and vanilla and continue beating until combined.
- Slowly sift in flours, baking powder and salt, ½ cup at a time making sure it is mixed through each time. Slowly pour in infused milk and mix through until the batter is light and creamy.
- Spoon into patty cases so that they are 3/4 full and bake for 18-20 minutes or until golden on top and the cake is springy when lightly touched.
- Combine 1 tbsp of dried lavender in 2 tbsp of milk. Let this infuse for a few hours or overnight in the fridge.
- In a large bowl, beat dairy-free spread with an electric mixer and begin adding in sifted icing sugar ¼ cup at a time ensuring all has been combined before adding more.
- After about half the icing mixture has been combined, mix in 1 tablespoon of the lavender milk to the icing before continuing to add in the remaining icing sugar. If the mixture gets too stiff, add in a teaspoon more of the lavender milk.
- Once all the icing sugar has been combined, add a pinch of salt to taste which will cut through the sweetness of the frosting and mix through. I also added a few drops each of blue and pink food colouring to the mixture so I got the desired 'lavender' colour.
- Spoon frosting into a piping bag and pipe onto cooled cupcakes.
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- Heat half-and-half along with the tea in a saucepan set over medium heat until simmering. Remove from the heat, cover, and steep for 30 minutes. Strain and pour into a liquid measuring cup to make sure there is 1/2 cup + 1 tablespoon. If not, add additional half-and-half or cream.
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- In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), cream together the unsalted butter and granulated sugar until fluffy, about 5-7 minutes. Once fluffy, add in the eggs one at a time, scraping well after each addition. Next, add in the vanilla extract and scrape well to incorporate. In a separate bowl, whisk together all-purpose flour, baking powder, salt, and Earl Grey tea leaves (for the tea leaves, simply cut open the tea bags and use the leaves inside, discarding the outer bag). Alternate adding the dry ingredients and the Earl Grey-infused milk into the creamed butter mixture in 3 additions, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix and periodically scraping the bowl to make sure the mixture is homogenous.
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