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Vegan Earl Grey Fig Cupcakes

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Earl Grey is my absolute favorite tea…I would go to certain cafes or restaurants just because I know they have good quality earl grey tea, and have even left certain establishments because they stopped using high quality earl grey. Yes I know, I can be a bit of a snob when it comes to my tea. At Crumbs we use Tchaba tea which is excellent. In Kuwait, you can get delicious Earl Grey from Teavana or East India Tea Company, both stores are in the Avenues mall.
Other than my love for Earl Grey tea, I wanted a tea that would go beautifully with the orange zest in the recipe. Now if you’re not a fan of earl grey (no judgment here) you can certainly just leave it out, and just enjoy the orange flavor from the zest.
I couldn’t help but add figs, taking advantage of the last remaining ones in my fridge. Figs are packed with fiber and rich in minerals such as magnesium, calcium and potassium. They are also referred to as the fruit of fertility. However, if figs are not available, just leave them out, or add another fruit that pairs well with orange, such as raspberries. You could also forget about the fruit and add pieces of dark chocolate…or some chopped pistachios. Yum, I certainly like the sound of that.
I used honey, but if you’re vegan and don’t eat honey, then you can certainly use maple syrup instead.
Whatever you end up trying, be sure to let me know how they turned out in the comments below.


Vegan Earl Grey Fig Cupcakes

Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

Makes 12 cupcakes
  • 180ml almond milk
  • 4 teaspoons early grey tea
  • 1 cup almond flour
  • 1 1/2 cups spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 90ml olive oil
  • 180ml honey or maple syrup
  • 2 teaspoon apple cider vinegar
  • 2 teaspoons orange zest
  • 4-5 fresh figs, thinly sliced
  • flaked almonds

  1. Pre-heat the oven to 350F or 160C. Prepare a cupcake pan with 12 paper liners.
  2. Warm up the almond milk just a little to steep the tea leaves. Set aside for the almond milk to take on the earl grey flavor.
  3. In a medium bowl sift together the flours, baking powder, baking soda and salt. Set aside.
  4. In another bowl or large measuring cup, mix together the olive oil, honey, apple cider vinegar and orange zest. Then strain the almond milk from the tea leaves, and add the the liquid ingredients. Mix to combine.
  5. Pour the wet mixture over the dry, folding in just to incorporate.
  6. Divide the cupcake mixture evenly among the muffin cups. Place a slice of fig in the centre, then sprinkle some flaked almonds around the edge.
  7. Place the muffin pan on a baking sheet (to ensure more even baking) and bake for 20-25 minutes until the cupcakes spring back when lightly touched.
  8. Cool on a wire rack. Enjoy with a cup of earl grey tea (or do you think we are taking it over the top here?) and store any leftovers in an airtight container in the fridge or 3-4 days.

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