Directions //

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!