Lovely moist, dense & dairy-free cupcakes! Infused with chamomile tea and sweetened with vanilla and coconut. Perfect for afternoon tea with a cuppa!
Equipment
- Oven
- Large Mug
- Tea Infuser
- Powered Whisk
- Stirring Spoon
- Muffin Win
- Cupcake Liners
- Skewer
- Small Bowl
- Round-bladed knife
Ingredients
- 1/2 Tsp Salt
- 6 Large Eggs
- 2 Tbsp Hot Water
- 1 Tsp Baking Powder
For the icing
- 140g Vegan Butter
- 280g Icing Sugar
- 1-2 Tbsp Plant Milk
Method
- Preheat oven to Gas 4/180C
- Steep the chamomile tea in 2 Tablespoons of hot water for at least 5 minutes. You can do this whilst preheating the oven.
- Whisk oil sugar, salt, vanilla, eggs, water and chamomile.
- Mix coconut flour and baking powder.
- Add flour mixture to egg mixture, and stir to combine well.
- Line a Muffin tin with cupcake Liners
- Fill each liner ¾ full.
- Bake the cupcakes on the center rack of the oven for 20 minutes or until a skewer inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from oven. Let them cool for five minutes before removing from tin to finish cooling on a wire rack.
- Cool completely. In a small bowl beat the butter and half of the icing together until you have a smooth mixture.
- Add the remaining icing sugar & 1 tbsp of plant milk, beat some more. Add the other tbsp of milk if needed and beat.
- Top cooled cupcakes with icing using a round-bladed knife for assistence. Decorate with extra chamomile loose leaf.
- Share & enjoy!
Print
Click to enlarge
