Ceylon with Vanilla Tea Infused Cupcakes

Ceylon with Vanilla Tea Infused Cupcakes
To celebrate Afternoon Tea Week we've teamed up with the lovely @messylittlevegan to bring you these vegan cupcakes made with our Ceylon with vanilla tea, enjoy!
Gap
Ingredients
  • 3 ceylon with vanilla teabags
  • 1¼ cup flour (all purpose or gluten free)
  • ¾ cup coconut sugar
  • 1 teaspoon baking soda
  • ⅔ cup soy or almond milk
  • ⅓ cup coconut oil
  • 2 tbsp apple cider vinegar
Frosting:
  • boiling water
  • 1 ceylon with tanilla teabag
  • 1 can chilled coconut cream or full fat coconut milk (only use the solid part)
  • 4 tbsp organic vegan butter (use non-hydrogenated brand like Biona)
  • 3/4 cup organic powdered sugar
Method
  1. Cupcakes: Preheat oven to 200C/425F/Gas mark 7
  2. Line a cupcake pan with 12 cases.
  3. Split 2 teabags open and pour into a mortar. Using a pestle, grind for a couple of minutes to create a finer blend.
  4. Add the ground tea to a large mixing bowl and combine with all dry ingredients. I used a food processor and pulsed a couple of times.
  5. Heat the milk in a small pan or in the microwave, and let 1 tea bag steep in it for about 5 minutes. Remove the teabag and dispose of it. Pour in separate bowl and mix with all wet ingredients.
  6. Pour the wet mix into the dry mix and combine with a spoon. I poured the wet ingredients into my food processor with the dry ingredients whilst blitzing and did so a few times until the ingredients were well combined but not over mixed.
  7. Pour the batter evenly into 12 cupcake liners (fill up half way as they will rise) and place in the oven on the middle shelf for about 15-18 minutes until risen - use a toothpick and stick in the middle, it should come out clean.
  8. Frosting: Pour a very small amount of boiling water into a small cup and steep 1 teabag in it, enough to cover the bag. Leave until cool whilst cupcakes are baking. Once cupcakes are done, take them out of the oven and transfer cupcakes onto a cooling rack.
  9. In a metal bowl, mix together all frosting ingredients until the mixture forms peaks.
  10. Once cupcakes are completely cooled down, pipe on the frosting. Optional: sprinkle with cinnamon & enjoy with a cuppa!
Click here to view Ceylon with vanilla teabags.

Inspired to make more? Take a look at these recipes for chamomile cake or earl grey chocolate tartlets.

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