Triple Ginger Tea Cakes with Ginger-Infused Vodka

I would call these cupcakes, but the amount of tea in these cakes warrants the name tea cakes. One of my friends is obsessed with ginger; she’s always drinking ginger-infused Kombucha and eating ginger chocolate bars. I like ginger, especially ginger and chocolate, but she takes it to a whole new level!  This recipe was inspired by her.

What I do like is tea, specifically chai tea. Lucky for me (and now you), I wedded my friend’s love for ginger and my love of chai tea!


For the tea cakes:
2 c. organic whole wheat pastry flour, like Bob’s Red Mill
1 ½ tsp. baking powder
½ tsp. sea salt
½ tsp. cinnamon
3 teabags, chai tea (or loose)
½ c. ginger-infused vodka (learn more about infusing your own liquor!)
1 tsp. vanilla extract
½ c. coconut oil, melted
½ c. coconut sugar
½ c. almond milk, or other non-dairy milk

For the icing:
½ c. organic non-hydrogenated vegetable shortening, like Spectrum
1 c. powdered sugar (vegan), and more as needed
Pinch of powdered ginger
1 lemon tea bag
1 tsp. vanilla
Almond milk, as needed
Crystallized or candied ginger, for cake topping

For the tea cakes:

Preheat the oven to 350°. Line a muffin pan with parchment cups.

In a small bowl, combine the flour, salt, baking powder, cinnamon, and chai tea. (If you are using actual tea bags, snip them open and pour out the tea.) Set aside.

In a large mixing bowl, cream the sugar, coconut oil, and vanilla. Add the almond milk and ginger-infused vodka until ingredients are incorporated. (It will be pretty soupy.) Slowly add the dry ingredients to the mixing bowl.

Announcement: this batter smells amazing!

Using a ¼ cup as a scooper, scoop the batter into the cupcake liners.  Fill them almost 2/3 full. (I like bigger tea cakes, so I filled them a little higher. My recipe yielded 9 larger tea cakes.)

Bake the tea cakes for about 20 minutes. Insert a toothpick and make sure it comes out clean. Place on a cooling rack and let them cool completely.

For the icing:

Cream the shortening, ginger, lemon tea leaves, and vanilla. While mixing, slowly add the powdered sugar until you reach a stiffer consistency. If it gets too stiff, add some almond milk to the mixture.

Once you are done mixing and everything is incorporated, scoop the icing into a piping bag (or a sandwich bag if that’s all you have.) Ice the cupcakes and top with crystallized ginger.

Enjoy the burst of spices and ginger as you indulge in these delightful tea cakes :-)