Cup O’ Tea is a vanilla cupcake speckled with fresh Earl Grey tea, spread with creamy white chocolate, topped with a fresh coconut, lemon-rind and blueberry ice cream, piped with rich lavender butter-cream frosting, and sprinkled with lavender-blossom sugar. It is completely Vegan and Wheat-free and I made everything myself except the white-chocolate.
The Earl-Grey vanilla cupcake is adapted from “VCTOW= Vegan Cupcakes Take Over the World” where I made a mixture of coconut, rice, rye and potato starch flours and added 2 tbsp of freshly ground Earl Grey to the mixture (During baking, the tea starts to brew and seeps into the cake with an intense flavour and pretty colour!) I spread a layer of melted white rice-milk chocolate on top. The ice cream is a simple coconut ice cream flavored with lemon rind, and mixed with some blueberries for the colour. The frosting is also adapted from “VCTOW” where I infused the soymilk with a handful of dried lavender blossoms and then added some blueberry juice that I strained from cooked blueberries to make the pretty colour. Finally, I baked sugar, pink colouring and lavender blossoms on a low temperature to make the lavender sugar which I sprinkled on top!! I also made variations with dark chocolate flavoured with Earl-Grey, but the colour scheme was better with the white chocolate!
Cup O’ Tea Recipe
Earl Grey Cupcakes
(adapted from Vegan Cupcakes Take Over The World’s ‘Golden Vanilla Cupcakes’)
Lavender Butter-cream Frosting
(adapted from Vegan Cupcakes Take Over the World’s ‘Vegan Fluffy Butter-cream Frosting”)