¼ cupmelted coconut oil(I used aroma free coconut oil)
½cupbrewed earl grey tea(as strong as possible)
Earl grey frosting
½package dairy free cream cheese
⅛ cupvegan butter
⅛cupbrewed earl grey tea (as strong as possible)
½tspground earl grey tea(optional)
½tspbergamot extract/oil (optional)
Take your eggs, butter and cream cheese out of the fridge ahead of time to bring it to room temperature.
Preheat your oven to 325F.
Mix all of your dry ingredients together in a stand mixer or large bowl.
Bring roughly 1 cup of water to a boil in your kettle or in a pot on the stove.
While your water is boiling, melt ¼ cup coconut oil in a glass dish in the microwave.
Once your water has boiled, steep at least 2-4 bags (or 4 tbsp loose leaf) of earl grey tea in 1 cup of your boiling water. For the strongest flavour, I used super aromatic loose leaf organic earl grey tea. Your tea leaves will soak up some of the water but that’s okay because you only need ½ + ⅛ cup of steeped tea for this recipe. Steep for up to 10 minutes to make sure it’s really strong.
Add all of your wet ingredients (including just ½ cup of your steeped earl grey tea – the other ⅛ cup is for the icing) to your dry ingredients and mix thoroughly until there are no clumps remaining.
Line a muffin tin with parchment paper muffin cups.
Equally distribute your cupcake batter into the 12 muffin cups.
Bake your cupcakes for roughly 25 minutes or until a toothpick comes out clean.
Earl grey frosting
While your cupcakes are baking, you can get your cream cheese frosting going.
In a stand mixer, mix together ½ package of room temperature cream cheese, ⅛ cup of room temperature vegan butter, ½ teaspoon of vanilla, and ⅛ cup of steeped earl grey tea. Optionally, for extra flavour you can also add ½ teaspoon of bergamot oil/extract and/or ½ teaspoon of ground earl grey tea.
Once you have whipped together your wet ingredients, slowly start adding your icing sugar 1 cup at a time and continue mixing.
Cover your bowl of icing and stash it in the fridge or freezer for at least 15 minutes. This will harden it up a bit and make it easier to work with.
Once your cupcakes are done, make sure to let them cool completely on the counter. This way, your icing won’t melt when you put it on your cupcakes.
Optional: Transfer your cooled icing into a piping bag and pipe your icing on to all 12 of your cupcakes. If you are not worried about your cupcakes looking real pretty, you can also just slather it on with a spoon! You may have left over icing depending on how much you like on your cupcakes.
Store your iced cupcakes in the fridge for up to 1 week or in the freezer in a sealed container for up to 3 months or so.
Above in the blog post I provide recipe ingredient substitutions and variations.