preheat oven to 350. mix vinegar with milk, set aside for 5 min. whisk together milk/vinegar mixture with other wet ingredients. in another bowl, mix together dry ingredients. add wet to dry and mix until combined. pour batter into cupcake papers and bake for 25 min or until springy. cool completely before frosting
beat vegan butter until soft. brew the tea in 2 tbsp of boilding water. let sit for 10 min to steep. add the milk add that mixture plus the powdered sugar and cinnamon to the butter and continue to beat for 10 min until very light and fluffy, frost cupcakes
