Vegan Iced Tea Cupcakes with Lemon-Iced Tea Frosting

The recipe Vegan Iced Tea Cupcakes with Lemon-Iced Tea Frosting can be made in around 35 minutes. This dairy free recipe serves 12 and costs 27 cents per serving. One serving contains 421 calories, 2g of protein, and 14g of fat. 23 people have made this recipe and would make it again. This recipe from Go Dairy Free requires sugar, granulated sugar, salt, and canolan oil. It works well as an inexpensive side dish. A couple people really liked this American dish. Overall, this recipe earns a rather bad spoonacular score of 13%. If you like this recipe, take a look at these similar recipes: A Visit to the Charleston Tea Plantation + Iced Tea with Honey Lemon Ginger Ice Cubes, Iced Tea Cupcakes, and Iced Lemon Tea.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 350 degrees and line 12 muffin tins with cupcake papers.Whisk together the soymilk, lemon juice, and oil in a large bowl, and let sit for about 5 minutes.Meanwhile, in a separate bowl, combine the flour, iced tea mix, sugar, baking powder and soda, and salt so that all of the dry ingredients are well distributed. Add the dry goods into the wet, and stir just enough to incorporate everything and get out most of the lumps. Distribute the batter equally between your prepared tins, and bake for 18 – 22 minutes, until a toothpick inserted into the center of each cupcake comes out clean. Let cool completely before frosting.To make the frosting, simply place the margarine, confectioner’s sugar, tea mix, and lemon zest in the bowl of your stand mixer, and start it on low speed. Slowly add in the lemon juice one tablespoon at a time, increasing the speed once the sugar is mostly incorporated. Whip on high for about 4 minutes, until light and fluffy. Apply to cooled cupcakes, and top with coarse sugar or pearl sugar if desired.

 

Step by step:

1. Preheat your oven to 350 degrees and line 12 muffin tins with cupcake papers.

2. Whisk together the soymilk, lemon juice, and oil in a large bowl, and let sit for about 5 minutes.Meanwhile, in a separate bowl, combine the flour, iced tea mix, sugar, baking powder and soda, and salt so that all of the dry ingredients are well distributed.

3. Add the dry goods into the wet, and stir just enough to incorporate everything and get out most of the lumps. Distribute the batter equally between your prepared tins, and bake for 18 – 22 minutes, until a toothpick inserted into the center of each cupcake comes out clean.

4. Let cool completely before frosting.To make the frosting, simply place the margarine, confectioner’s sugar, tea mix, and lemon zest in the bowl of your stand mixer, and start it on low speed. Slowly add in the lemon juice one tablespoon at a time, increasing the speed once the sugar is mostly incorporated. Whip on high for about 4 minutes, until light and fluffy. Apply to cooled cupcakes, and top with coarse sugar or pearl sugar if desired.

Nutrition Information:

covered percent of daily need