A couple of weeks ago I had brilliant idea:
While browsing the internet, I found these earl grey cupcakes with lavender frosting, and I thought, WOW! That was the most amazing idea for a cupcake ever. And you know, if it’s lavender themed, I like it. I pinned it to Pinterest, and at least 19 people repinned, so obviously I wasn’t the only one to think this was brilliant!
So, instead of doing the normal thing and following the recipe, I thought, HEY! Let’s be creative! Let’s try to make these cupcakes vegan style!
I am not a vegan.
Also, I’m not very good at anything kitchen related.
Making extravagant gingerbread houses using edible materials? Yes. But if it has to taste good and/or be sanitary enough for human consumption, forget about it.
So why I thought I could not only bake cupcakes but also convert the entire recipe to vegan is beyond me. I guess I wanted to be a cool food blogger, too.
Recently, I have been inspired by the number of vegan recipes around the blog world. And while I’m not vegan and I have about 0% interest in becoming vegan, I am lactose intolerant, so I’ve been drinking soy milk for a long time. That’s almost the same thing, right?
So, I gave it a shot. I made one batch regular (still using soy milk), and one vegan batch.
Aside from the usual substitutes, I used Chia seeds as an egg replacement, which is a nifty idea I got from Laura from Mommy Run Fast. When Chia soaks, it turns into a gooey gel. Plus, chia is so trendy right now, so bonus points!
The vegan batch ended up tasting better. Both were a little dry and hard. More like a scone. The recipe called for self-rising flour which I’ve never used, and the little market where I bought all the ingredients didn’t carry it. I looked up a substitute recipe, so that might have affected things. Also, my little house is a mile above sea level, so perhaps the recipe needed some high altitude altering? Also, the frosting was a bit too sweet. I don’t know what to add/take away to keep it less sweet, but if you really like sweet frosting, this is great! Any baker types have any suggestions?
If you’re looking to bake a nice vegan scone, this is your recipe. They weren’t bad, because obviously I ate 3-4 per day and thoroughly enjoyed, but I wouldn’t call them actual cupcakes because they kind of aren’t.
So here are Amy’s Vegan Earl Grey Lavender scone-esqe type things (you can find the REAL recipe and pictures of much prettier cupcakes HERE)
Earl Grey Cupcakes
- 1/2 cup milk, room temperature (SOY MILK)
4 earl grey teabags or 4 teaspoons loose leaf tea
8 tablespoons butter, room temperature (VEGAN BUTTER SUBSTITUTE)
1 cup plus 2 tablespoons granulated sugar
1/2 teaspoon almond extract
2 large eggs (PER EGG: 1 TBSP CHIA, 3 TBSP WATER)
3/4 cup plus 2 tablespoons self rising flour (PER 3/4 CUP: 3/4 CUP ALL-PURPOSE FLOUR, 1 TSP BAKING POWER, 1/4 TSP SALT)
3/4 cup plus 1 tablespoon all purpose flour
Line muffin tin with cupcake liners. Heat milk in a saucepan until almost boiling. Remove from heat, add teabags, cover, steep for 30 minutes and discard teabags. (I used looseleaf Cream Earl Grey tea so I just stirred it in and strained the milk after infusing).
- 1/3 cup milk (SOY MILK)
- 1/2 teaspoon dried lavender
- 3 cups confectioners sugar
- Violet food coloring (optional)
Bring milk and lavender just to a boil in small saucepan. Remove from heat and let steep 10 minutes. Strain and discard lavender. Whisk in sugar until smooth. Strain again. Add food coloring, if using, until desired shade is reached. Frost cupcakes immediately.