1. Preheat oven to 350°F/175 C. Line ½ cup/120ml wells in a cupcake pan with liners.

Make the cake:

1. Warm the oat milk over gentle heat in a sauce pan. Do not boil. Sprinkle the ground earl grey tea in and stir. Set aside to steep for 3 min minutes.
2. In a medium bowl combine the flour, baking powder, baking soda, and salt. Stir to evenly distribute everything.
3. In a large bowl, combine the sugar and oil. Beat with a hand mixer on low speed (or a hand whisk) until smooth and well combined.
4. Add the steeped oat milk. Beat until combined.
5. Add the lemon juice and zest. Whisk well.
6. Add the flour mixture and beat on low until just combined and no lumps remain.
7. Pour into prepared cupcake wells (about 1/3 cup/78ml per well) and shake to level.
8. Bake for 15-18 minutes until a skewer inserted comes out clean.
9. Allow to cool in the tin for at least 5 minutes before removing and allow to cool completely.

Make the frosting:

1. Combine all the vegan butter, salt, lemon zest, and half the powdered sugar in a bowl.
2. Beat with a hand mixer on low speed, slowly incorporating the rest of the powdered sugar.
3. Increase the speed and beat until very fluffy, 3-5 minutes.

Assemble the cupcakes:

1. Pipe or spread the frosting on. Garnish with fresh or candied lemon zest.
2. Serve immediately or can be stored covered in the fridge for up to 3 days. Individual cupcakes can be stored in the freezer (wrapped individually in plastic before being placed in an airtight container) for up to 1 month.