1/4 cup unsalted butter, melted and slightly cooled
1 tablespoon vanilla extract
1 cup plus 2 tablespoons powdered sugar
1/2 lemon zested and juiced
1 teaspoon water, plus more as needed
Fresh lavender petals or dried lavender
Preheat the oven to 350 degrees. Place the oven rack in the middle. Lightly grease the donut pan with nonstick cooking spray.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt and tea leaves. Set aside.
In a separate large mixing bowl, whisk together the eggs, milk, butter and vanilla. Add the flour mixture. Using a hand mixer on low speed, mix until just combined.
Pour the batter into an 18-inch pastry bag. Cut the tip off the end, and pipe the batter into each mini donut mold, filling them two-thirds full.
Place in the oven and bake for 18 to 20 minutes, rotating the pans halfway through cooking. Remove from the oven, and set onto a cooling rack to cool completely before removing the donuts.
In a small bowl, whisk together the powdered sugar, lemon zest, juice and 1 teaspoon of water. Add an additional 1 teaspoon of water at a time until desired consistency is reached. Dip the rounded side of each donut into the glaze. Place onto the cooling rack.
Garnish with fresh lavender petals or with a sprinkling of dried lavender.