Arnold Palmer Tea Cakes with Lemon-infused Vodka

Last summer, I was visiting my friend Katie in beautiful Erie, Pennsylvania.  She handed me an iced tea with a lemon slice and a fresh sprig of mint, straight from her garden.  It was a such a welcomed treat!  This recipe is inspired by her favorite drink.

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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
3 teabags, black tea (or loose)
½ c. lemon-infused vodka (learn more about infusing your own liquor!)
1 tsp. vanilla extract
1/3 c. coconut oil, melted
½ c. coconut sugar
1/4 c. iced tea
1/4 c. lemon juice, fresh squeezed
Zest of one lemon

For the icing:
½ c. organic non-hydrogenated vegetable shortening, like Spectrum
1 c. powdered sugar (vegan), and more as needed
Zest of one lemon
1 tsp. vanilla
Almond milk, as needed
Sprinkles or fresh mint, for cake topping

For the tea cakes:

Preheat the oven to 350°. Line a muffin pan with parchment cups.  I made mini cupcakes with this recipe.

In a small bowl, combine the flour, salt, baking powder, and black 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 iced tea, lemon juice, zest and lemon-infused vodka until ingredients are incorporated. (It will be pretty soupy.) Slowly add the dry ingredients to the mixing bowl.

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Using a cookie scooper, scoop the batter into the cupcake liners.  If you're making mini cakes, one scoop will be sufficient.

Bake the tea cakes for about 10-12 minutes. Insert a toothpick and make sure it comes out clean. Place on a cooling rack and let them cool completely. (If you are making regular-sized cupcakes, be sure to cook them longer, about 20-25 minutes.)

For the icing:

Cream the shortening, zest, 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 sprinkles and/or mint leaves.

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Enjoy this fun summer treat!