
Cakes with pink & blue sprinkles were yellow cake with a hint of cherry. Cakes with yellow and green sprinkles were yellow cake with a hint of orange. Chocolate cakes were chocolate orange with a chocolate butter cream. All the cakes were vegan!

I generally do not favor rich beverages mixed with alcohol; however, last week I had a craving for Hot Chocoloate that soon turned into a rare craving for Bailey's and Cream. Generally, the word "cream" does not go over well with the vegan and or lactose intolerant crowd. If I was simply a vegan I might have even indulged in the real thing; however, I am severely lactose intolerant, so that was not an option.
In my world sunsets may be rare, but cups of tea are quite common. In fact one of my favorite ways to escape our hectic world and take a moment to slow down is to enjoy a cup of afternoon or after dinner tea. For many years one of my favorite herbal teas has been Almond Sunset Tea by Celestial Seasonings. And so, what could be better than to combine the two into a scrumptious Almond Sunset Cupcake? A tribute to mother nature and the delicate sense of taste enjoyed by the human animal.
To impart the tea flavor I used almond milk, which I infused with Almond Sunset Dessert Tea. I used a mix of chickpea, quinoa and almond flours, in addition to almond extract and agave in the cupcakes. The light pink and gold hues are reminiscent of your classic sunset and were obtained through the use of Nature's Colors by India Tree and a teaspoon of cinnamon. I dressed half of the cupcakes up with cinnamon sticks and sprinkled the rest with cinnamon.