Makes twelve cupcakes
Ingredients:
3 Eggs
100g Castor Sugar or granulated sweetener
2 Teaspoons of Gold and Sage Morning Sun Loose Leaf Tea
80 ml milk or Unsweetened Almond milk
80ml Melted Butter (Coconut oil or Dairy Free Spread)
280g Almond Flour
2 Teaspoons Baking Powder
½ teaspoon Almond Essence
½ teaspoon Vanilla Essence
Directions:
- Add 2 teaspoons of Morning Sun Loose-leaf tea to milk of choice, bring to a boil, then let cool completely and strain. If desired, set aside 1 tablespoon to use for the frosting.
- Preheat oven to 160 °C fan-forced. Line a 12-hole cupcake pan with cupcake paper cases.
- In a medium-sized mixing bowl, whisk together eggs, sugar or sweetener, milk (already infused with tea and strained), butter or alternative, almond and vanilla essences. Make sure all ingredients are at room temperature.
- Stir in Almond flour and baking powder, ½ at a time, stirring gently to avoid lumps.
- Transfer the cupcake batter evenly into the 12 cupcake cases
- Bake for 22-25 minutes or until a toothpick comes out clean.
- Cool to Room temperature before eating.
Buttercream Frosting
- Whip together 60g butter or alternative, 1 ½ cups of powdered sugar, 1 tablespoon of tea-infused milk and the zest of one lemon.
