Nothing goes with tea quite like fresh baked goods, but what if your tea was baked into them? Introducing the Tealish Baking Series (TBS), a set of tea-licious recipes with options for almost every food sensitive tummy.
Obsessed with Toasty Almond? Join the club. Here at Tealish we’re constantly trying to invent new ways to get more toasty almond into our daily lives. Months of brainstorming, experimenting, failure, and tasting finally lead to this magnificent recipe, a combination of our two favorite things: behold, the Toasty Almond Cupcake!
Ingredients
50g bag of Toasty Almond tea
1/3 cup canola oil
1 + 1/2 cups almond milk
2 teaspoons pure vanilla extract
1 teaspoon almond extract
3/4 cup sugar
1/4 cup tapioca flour
2 tbsp ground flax seed
1/3 cup corn or almond flour (we use corn)
1/2 cup white rice flour
1/2 cup quinoa flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Cupcake Directions
Preheat oven to 350 degrees celsius
Step One:
Stir 8 teaspoons of Toasty Almond into the soy milk in a small saucepan on medium heat. Stir constantly for ten minutes, careful not to burn the soy milk, until colour is quite pink. Some of the milk will be soaked into the tea but don’t worry, we’ve planned for that! Pour through sifter into bowl and put aside.
Step Two:
In a large bowl, mix 1 cup of tea infused milk, extracts, oil, and sugar together with electric mixer on medium until ingredients are just combined.
Step Three:
Add tapioca flour and flax seed and mix vigorously for one minute until flour is dissolved.
Step Four:
Add all other remaining ingredients and mix with electric mixer on medium for two minutes: don’t worry, it is impossible to over mix this recipe!
Step Five:
Pour batter into baking tray (fill 3/4 full) and bake for 20-22 minutes. Let them cool completely before icing!
Icing
Ingredients
1/4 cup vegan margarine (we use earth balance)
1/4 cup vegan shortening
2 + 1/2 cups icing sugar
1 teaspoon vanilla
1/4 cup toasty infused milk
1 pinch of cinnamon
12 tsp “toasty extract”*
*brew a quarter cup of toasty almond tea with 6 teaspoons of tea for as long as possible. This will create a sort of extract that helps turn your icing pink!
Icing Directions
Step One: Cream together margarine and shortening until fluffy.
Step Two: Slowly add all other ingredients, adding small amounts of “toasty extract” last until you create a suitable shade of pink.
Step Three: Ice cupcakes liberally, brew up a cup of tea and enjoy!
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