Vegan Earl 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.