Another day, another fundraiser at work (and another cupcake recipe on this blog), and since I am now officially She Who Bakes Allergy-Friendly Foods, I had to come up with something gluten-free and vegan that my friends could eat…
The fun part about this recipe is that I actually don’t like these cakes much at all. But everyone else did, so I have concluded that perhaps I just don’t like jasmine tea very much. You might think I would have checked this before going off and inventing a recipe based on it, but no. You see, I’ve never drunk jasmine tea – I don’t actually like tea, though I have tried very hard to do so – but I love the smell of jasmine tea. Love it.
I’m always buying Andrew jasmine tea so that he can drink it, because Andrew can generally be relied upon to steep his tea for ages, and then forget about it and leave it around the house somewhere, and then reheat it, and then decide it’s too hot, and leave it to cool, and then forget about it… which may sound like a terrible thing to do to tea – I don’t know, I don’t drink tea – but it does mean that the whole house winds up smelling of jasmine for hours. Which is a win for me. I’m not sure about whether it’s a win for Andrew, too.
(Andrew says I’m exaggerating about his tea-drinking habits, but that’s what it looks like from the outside. And until he gets a blog of his own, he’s just going to have to live with my version of the story, ha ha!)
Anyway, all of this prompted me to look at the matcha tea cupcakes in my Vegan cupcake book and decide that they would be *even better* if I totally changed the technique and made them gluten free and, oh yes, used jasmine tea instead of matcha tea. People who like tea tell me that they are indeed even better.
But sadly, I have once again failed to like tea. Even jasmine tea. Even in a cupcake. But if you do happen to like jasmine tea, then these cupcakes are probably for you.
(I may not like eating them, but I do like the way they smell…)
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2 tsp jasmine tea (loose leaf), + 1 tsp for the icing
2 cups almond milk (rice milk is fine if you can’t eat nuts)
2 tsp raspberry vinegar
1/3 cup canola oil
1 1/3 cups sugar
1/2 cup margarine
1 3/4 cups rice flour
1/2 cup potato starch
1/4 cup cornflour (the squeaky kind)
1/4 cup tapioca starch
2 tsp guar gum or xanthum gum
1 1/2 tsp baking powder
1 tsp bicarb of soda
a pinch of salt
1/2 tsp orange flower water
1 1/2 cups icing sugar
40 ml boiling water
2 tsp butter
24 raspberries, or marzipan flowers if that floats your boat