tea treats!!!

I made something INCREDIBLE yesterday!!!! I combined my two favorite things together- tea, and baked treats! You guys will LOVE these! I'm going to give you the recipe I followed and modified- which is NOT gluten free; however, you can modify it how you want because I used coconut flour for mine and they turned out a very odd consistency. So I'll give you the actual recipe, and you can change whatever part of it you need to- trust me, they will TASTE amazing no matter what!!!!

Earl Grey Lavender Cupcakes:

                                                                                  Ingredients:

• 1 cup almond milk
• 4 bags (or more depending on how much Earl Grey flavor you want) of Earl Grey
• .25cups canola oil 
• .5 cups plain or vanilla coconut milk yogurt
• .25cup agave 
• 1tsp vanilla extract
• 1.33 cup whole wheat flour (or coconut flour, oat flour, almond flour, whatever your heart desires-- warning: I'd look to up which would be the best substitute to make it a good consistency)
• .25 tsp baking soda
• .5 tsp baking powder
• .25 sea salt
• .-1.5 tsp lemon zest

Preheat oven to 350 degrees. Steep all four Earl Grey Tea bags in a cup of hot almond milk (microwave- don't heat too much or almond milk could easily burn). Let the tea steep for ten minutes then remove bags and add liquid to a bowl. Mix all of the powders and dry ingredients in one bowl. Mix all of the wet stuff/ liquids together the bowl with the Earl Grey- steeped almond milk! Then, mix all of the dry ingredients with the wet and add to oil-sprayed cupcake trays and put into the oven for around 20 minutes! 


Lavender-Poppy Seed Frosting:

As the cupcakes are cooking mix all these ingredients up in a food processor (or a blender works too!)

Ingredients:

• .25cup non-hydrogenated shortening
  
• .25 cup non-hydrogenated margarine (or another butter substitute)
• .5 cup agave
• 1 tsp vanilla extract
• .25 tsp lavender extract ( I didn't have any so I made super-strength lavender tea barely using any hot water with two tea bags-- may throw off consistency so might have to adjust to make sure it's not too "watery")
• 1-3tsp lavender buds
• 1/8cup coconut milk creamer (or coconut milk, or in my case, coconut milk yogurt)
• 1-3tsp poppyseeds

Remove the cupcakes from the oven when they are all cooked and making your mouth water! When cool, frost them and sprinkle a few poppyseeds on top of each one and voila, all finished and ready to dig in!!!