AIME BAKES...VEGAN ROOIBOS de PROVENCE TEA CUPCAKES

The girls of Aime love to eat out + in, so we're testing out different restos + recipes to share so you can love yourself & love others.

Love yourself: Indulge in Vegan Rooibos de Provence Tea Cupcakes with Butter Cream Lemon Frosting! We updated a recipe we found on the cute blog, Batter & Beat, that used Earl Grey Tea. We made both and found that our version had the elegant, delicate flavour of lavender, rose petals, and dried blueberries - tealicious!

Love others: By using soy milk instead of regular milk, and soy yogurt instead of eggs as a binder, these vegan alternatives uses no animal by-products.

Ingredients to make 1 dozen cupcakes:

• Rooibos de Provence loose leaf tea from David's Tea (Creative Director Monica Mei's fave)
• 1 cup soy milk
• 1/4 cup canola oil
• 1/2 cup plain soy yogurt
• 3/4 cup granulated sugar
• 1 teaspoon organic vanilla extract
• 1-1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 stick of unsalted vegan butter
• 2 cups of powdered sugar

For the cupcakes...

Preheat oven to 375º and use silicone cupcake liners for your muffin tin. Heat the soy milk in a saucepan. Before it boils, remove from heat and add tea leaves (either in a tea ball, or strain out the tea leaves afterwards).

Use a hand or power mixer to whisk together oil, yogurt, sugar, vanilla and tea mixture until smooth. Sift flour, baking powder, baking soda and salt into wet ingredients and whisk until the mixture is velvety. Scoop mixture into tins and bake for 16-20 minutes. Then do the toothpick test to ensure it's ready.

For the frosting...

Cream the butter and slowly add in the icing sugar until the mixture is very fluffy. Add the lemon zest and lemon juice and mix until smooth. Spread or pipe the frosting onto the cooled cupcakes and top it off with a garnish.

The Aime Rooibos de Provence Tea Cupcake - a perfect summer treat!

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