GARDEN PEOPLE TEA CHOCOLATE VEGAN CUPCAKES

How to Make

CHOCOLATE VEGAN CUPCAKES

1. Preheat the oven to 175°C, line a cupcake tray with baking cups and set aside.
2.  In a large bowl, combine organic flour, sugar, cacao powder, baking soda and sea salt.
3.  InfuseS+I x Karen Walker Garden People Teain water for 5 minutes, remove tea leaves. 
4.  Make a well in the middle of the dry ingredients and pour in the grapeseed oil, apple cider vinegar and water with a spatula, and fold through until the mixture is smooth. 
5.  Apple cider vinegar and acidic ingredients will start reacting together as soon as mixed; bubbles will appear—so acting quickly, equally divide the batter over the baking cups and place the tray in your oven.
6.  Bake for 20 minutes or until a knife inserted in the central cupcake comes out lightly touched (not clean). Let cupcakes cool completely before applying chocolate ganache. 

CHOCOLATE GANACHE

1. Shake your can of coconut milk, open and measure out the liquid. Set aside.
2.  Roughly chop the chocolate into thin shards; this makes the chocolate easier to melt, achieving a smoother ganache more easily. 
3. Add your coconut milk and S+I x Karen WalkerGarden People Teato a small milk pan, bringing it to a gentle boil. Strain your off tea leaves

4. Pour your coconut milk over the chocolate and whisk until smooth.
5. Allow your ganache to cool to room temperature, and fold the mixture with a spatula every 5 minutes or so. Be patient, the ganache must be cooled slowly, or it can develop a greasy appearance. 
6. Once your ganache starts to harden, fold more frequently — it can turn from soft to very hard within a minute at this point.
7. Frost your cupcakes once you achieve a spreadable ganache. You will want to work quickly.
8. Top frosting with sprinkles of Garden People Tea. Enjoy!
9. If remaining, these chocolate cupcakes will keep up to 3 days in an airtight container.