Lady Grey Cupcakes With Lavender Frosting Recipes

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.

LADY GREY CUPCAKES WITH LAVENDER FROSTING

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.