A perfect treat for Mothers Day, any special occasion, or just because you are in a cupcake mood (because who needs an excuse to eat a cupcake).
Preheat oven to 350F (180C). Line a cupcake pan with 12 cupcake liners, or lightly grease the pan and set aside.
For the cupcakes: cut 4 teabags open and empty the contents into a small bowl. If the tea is a fine grind, you are good to go. If the tea you are using has big leaves or is coarser, pulse it in a food processor, blender, or grind in mortar and pestle until it's a finer grind, but not powder.
In a medium bowl, mix together all the wet ingredients: the non-dairy milk, canola oil, apple cider vinegar and vanilla. Pour the wet into dry, and using a spoon mix until the ingredients are just combined. Don't overmix.
In a mixer, blend the vegetable shortening, vegan butter, powdered sugar and vanilla extract along with 1 tablespoon of the cold extra strong brewed tea. Add 1 more tablespoon of the brewed tea if needed to reach desired consistency. Frost cupcakes as desired.
Sam Turnbull https://itdoesnttastelikechicken.com/vegan-earl-grey-cupcakes-a-reader-survey/