Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with 15 to 20 cupcake liners.

Boil parve creamer in a small pot until bubbling. Place tea bags in the parve creamer and let sit for five minutes.

In the bowl of an electric mixer fitted with beaters, beat two cups sugar, oil, and vanilla sugar. Add eggs, one at a time. Mix in flour, baking soda, and tea mixture until fully combined.

Fill cupcake liners halfway, leaving one cup of batter in the mixer.

Add remaining two tablespoons sugar and cinnamon to the remaining batter and mix. Drop tablespoons of batter into each cupcake and marbleize gently with a fork.

Bake for 20 to 25 minutes, until golden and a toothpick inserted comes out clean. Allow to cool before frosting.

Melt margarine. (You can place it in a pan and bake it at 350 degrees Fahrenheit until it is melted and boiling.)

Place seven tea bags into the melted margarine and allow to sit for five minutes. Then place the margarine in the freezer until it’s hardened and back to its margarine consistency.

Beat margarine until fluffy. Add confectioner’s sugar and coffee creamer and mix until fluffy.

Place in a pastry bag fitted with a round tip or ziptop bag with the corner snipped off, and swirl on top of the cupcakes.

Heat water, sugar, and cream of tartar in a pot and simmer until it reaches 340 to 360 degrees Fahrenheit on a candy thermometer. If you don’t have a candy thermometer, let it simmer until the mixture is golden brown.

Pour onto a sheet of parchment paper or silicone mat. Allow to sit for a minute or two, and then fold the paper/mat in half. Unfold and then refold in the other direction. Keep opening and closing until the mixture forms one lump.

When you have a sugar lump, use a scissor to snip off a thick piece. Pull it from each side and twist over your fingers. Set the twisted pieces aside to cool. Place in the frosting.