A Cupcake for My Mom

By on Sunday, June 26th, 2011

With a Rose, Mother

I’m glad that there are such places as La-Tea-Da Tea Room, where women and girls can get together, put on hats and frilly bits, and sit down to tea in proper teacups.

I have such fond memories of my mother serving various desserts on pretty, china plates, sitting with her lady friends at the diningroom table, and sharing light laughter.

This particular post is one to say thank you to my mom for those memories.  I selected this cupcake with a red rose on top as a way of sending a flower.  And, for the photograph, I paired it with the sugar and creamer from one of her dear friends, Dora, who has since passed.  Thanks, Mom. xx

Vegan Iced Tea Cupcakes

By on Thursday, April 16th, 2009

I originally posted this recipe over at my blog, Bake and Destroy. As the story goes, my mother in law Jo is obsessed with powdered ice tea. She simply cannot get enough of it. I wanted to make frosting with the iced tea powder she loves, but couldn’t bring myself to do it. So instead, I made her these dairy-free tea cupcakes with vegan lemon buttercream. They’re perfect for a spring cook out, which is exactly how we’re celebrating her birthday this week end! So enjoy the cupcakes, and happy birthday, Jo! We love you!

For the cupcakes you will need:

  • 1 cup soy milk
  • 4-6 iced tea teabags*
  • 1/4 cup canola oil
  • 1/2 cup soy yogurt (plain or vanilla)
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoon vanilla extract**
  • 2 tsp fresh lemon zest
  • 1-1/3 cups all-purpose flour***
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

*Use 4 bags if you just want to say they’re iced tea cupcakes, use 6 or more bags if you want to know it.
** Replace up to 1/2 tsp of this measurement with a flavor complimentary to ice tea- lemon, orange, mint, etc. I’d recommend 1/4 tsp if you’re using something as strong as mint or citrus oil.
***These are very moist cakes. Not fall-apart moist, but they stay squishy for a long time. If you want something a little more firm to the touch up this measurement to 1 1/2 cups of flour.

Then you:
Preheat oven to 350 degrees and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes. When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.

In a large bowl whisk together oil, yogurt, sugar, vanilla, lemon oil, zest and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, and salt. Add to wet ingredients and mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.

For the lemon buttercream you will need:

  • 1/4 cup shortening
  • 1/4 cup margarine, softened
  • 2 cups confectioners’ sugar
  • 2 Tbs fresh lemon juice
  • 2 tsp fresh grated lemon zest
  • 1 teaspoons vanilla extract

Then you:

In a small bowl, cream the shortening and margarine until well combined. Add the sugar in 1/2 cup additions. After each addition add a splash of lemon juice and beat well with a handheld mixer. Add vanilla and beat for another 3-5 minutes until smooth, creamy and fluffy. I stuck cut-off straws in some of these and topped the rest with a sprig of organic mint.