Arnold Palmer Tea Cakes With Lemon-Infused Vodka
[Vegan]

1. Preheat the oven to 350°F. Line a muffin pan with parchment cups.
2. 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.
3. 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.
4. Using a cookie scooper, scoop the batter into the cupcake liners. If you're making mini cakes, one scoop will be sufficient.
5. 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:

1. 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.
2. Once you are done mixing and everything is incorporated, scoop the icing into a piping bag or a sandwich bag.
3. Ice the cupcakes and top with sprinkles and/or mint leaves.