I have said it before and I’ll say it again; is there a problem that a good cupcake cannot fix? These lady grey cupcakes will certainly do the trick, no matter what the occasion. They are a little different (so sure to impress) but still one of the easiest cakes to make. That is a win-win if you ask me!
One of my favourite things about the weather finally starting to cool down here in Brisbane is that it becomes the perfect time for sleepy mornings, serious Netflix marathons, and of course, multiple cups of tea. I have an entire shelf in my pantry dedicated to different types of tea, yet somehow I always end up reaching for the Lady Grey. With a subtle flavour, it is a variation of Earl Grey with the inclusion of citrus and it is just delicious. Perfect with or without milk, however you like to take your tea.
After coming across quite a few different recipes that used tea I decided it was time to combine my love of tea with my love of cake. Enter these perfectly soft vanilla cupcakes with a subtle flavour of bergamot and citrus flowing through thanks to the lady grey tea infusion.
So let’s talk about the lavender frosting. It is a little unusual and I’ll admit, I was a little sceptical myself at first but oh how it just works! I had started seeing the most beautiful lavender cakes in pictures and I was curious more than anything so I decided to give it a try myself.
The biggest thing here? You do not use a lot. Lavender is powerful stuff and I think using it comes with a high risk of it giving your foods a ‘soapy’ flavour as it is just so fragrant. Used in moderation, the floral notes of lavender just pick these cupcakes up into crazy good land. Remember you still want to taste the flavour from the tea in the cupcakes, so the balance of lavender in the frosting needs to be subtle, not overpowering.
This cupcake batter is very similar to my BEST Vanilla Cupcakes and like them, I have made these completely dairy-free by using almond milk and my favourite, Nuttelex Lite in place of butter. This combination seems to be perfect in cupcakes as the almond milk gives the cakes a soft crumb and I haven’t had a bad baked good yet using Nuttelex Lite, it’s never oily and tastes great!
I actually think these have been the most popular cupcake to pass through my kitchen with them disappearing in record time! These cakes make the perfect morning or afternoon tea treat and are even better to impress a crowd with something a little different to the normal vanilla cake. Plus, how pretty do the look with that light purple frosting?!
I would love to know if you give these a go so please make sure you tag me on Facebook or Instagram if you do! Happy baking 🙂
- ½ cup almond milk
- 2 Lady Grey teabags
- 170 gms dairy-free spread*
- 2 eggs
- 2 tsp vanilla
- 1 cup sugar
- ½ cup SR flour
- 1 cup plain flour
- ½ tsp salt
- 1 ½ tsp baking powder
- 1 tbsp of dried lavender
- 2 tbsp of almond milk
- ½ cup dairy-free spread*
- 3½ cups icing sugar
- Pinch salt
- blue & pink food colouring
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.
* I always use Nuttelex Lite to replace butter and I have found it makes a delicious frosting.
Tip! Bake cupcakes in 2 batches, the 12 cup first, then the remaining 2 cakes. Cupcakes will cook more evenly if there is only one tray at a time in the oven.
What is your favourite tea? Have you ever cooked using tea? I’d love to hear your favourite tea recipes!