Vegan Earl Grey Cupcakes

Preheat your oven to 350F and place paper baking liners into a muffin pan. Set aside for later.
Start by adding your plant milk and apple cider vinegar to a large mixing bowl. Stir and let sit about 5 minutes until milk curdles and forms a "buttermilk".
Next, add in the earl grey tea, sugar, vanilla bean paste/extract, and oil to the mixing bowl. Whisk to combine.
In a separate mixing bowl sift together your pastry flour, baking powder, baking soda, and salt. Add the sifted dry ingredients to the mixing bowl containing the wet ingredients and mix until a smooth batter forms.
Add the batter to your lined muffin pan so that each liner is about ¾ full. Bake the cupcakes for 25-28 minutes until cooked through. Remove from the oven and let cool before frosting.

Add your fresh blueberries and lemon zest to a blender and blend for about 1 minute. Set aside to use in the frosting.
Next, add the vegan butter and shortening to a mixing bowl and whip until creamed together. Once creamed, add in your coconut cream and whip about 30 more seconds to combine. Once combined, slowly whip in your sifted powdered sugar until no clumps remain. Finally, add in the blended blueberry and lemon and whip about 30 seconds until thoroughly mixed into the frosting.
Add the frosting to a piping bag and evenly pipe onto the cooled cupcakes. If the frosting is too soft, add the filled piping bag full of frosting back to the fridge for 10-15 minutes to help the frosting firm up before piping it. Enjoy!