March has been a month full of so many delightful happenings, two of our favourites being Persian New Year, and the first day of Spring. We’re so ready for the city to fill with beautiful blooms and warm sunshine, and we wanted to come up with a tea infused recipe inspired by the change in season to share with all of you.
The answer turned out to be fairly simple: vegan cupcakes infused with our Persian Palace black tea, a blend filled with cardamom pods and rose petals, and topped off with glittery candied flowers! Equally beautiful and delicious, they’re sure to impress at every occasion.
Recipe adapted from It Doesn’t Taste Like Chicken
1 ¼ cup flour
¾ heaping cup cane sugar
1 tsp baking soda
½ tsp kosher salt
1.5 cups unsweetened almond milk
3 tea sachets of Sloane’s Persian Palace Tea
⅓ cup canola oil
2 tablespoons apple cider vinegar
2 teaspoons organic vanilla extract
On the night before you’ll be making your cupcakes, put the almond milk and tea sachets in a bowl, cover, and leave in the fridge. In the morning, squeeze the sachets into the almond milk to remove any liquid and throw out the sachets one done. You will be left with 1.5 cups of tea-infused milk!
Preheat your oven to 350 degrees F and line a cupcake tin with 12 liners.
Mix together dry ingredients in one bowl, and wet in another, but only add ¾ cup of the almond milk to the mix (you’ll need the rest for frosting later). Then bit by bit, mix the wet into the dry, and combine until just mixed (don’t over-stir!)
Pour into baking cups (about half full) and bake for about 20 minutes. Let cool fully before icing.
To make the frosting simply mix all of the ingredients other than the tea-infused milk together on high with a hand mixer, then slowly add in the milk until the icing is the desired consistency.
Ice the cupcakes in whatever style you please, and garnish with candied florals, or fresh edible flowers if available!