Preheat the oven to 350°F.
Add the eggs and sugar to the bowl of a stand mixer, beat on high until well combined, light, and more than doubled in size, about 6 minutes.
Stir in the oil, lime juice, and beer.
Sprinkle with flour, baking powder, and salt. Gently stir to combine.
Grease mini cake pans, or a mini muffin tin, pour in the batter until about 2/3 full.
Bake until the tops spring back when lightly touched, about 12- 16 minutes.
Allow to cool complete before removing from pan.
Add the tea bags to a small bowl or mug. Pour the boiling water over the tea, allow to steep for 15 minutes, discard the bags.
Add the powdered sugar and vanilla to a mixing bowl, add half of the hibiscus infused water, stir to combine. Add the remaining water a bit at a time until desired consistency is reached.
Pour a bit of icing over each mini cake, top with a raspberry