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Rose Red Velvet Cupcakes

These sweet red cupcakes made with a rose tea infused butter and topped with cream cheese frosting have us dreaming about Valentine's Day.

Rose Red Velvet Cupcakes

These sweet red cupcakes made with a rose tea infused butter and topped with cream cheese frosting have us dreaming about Valentine’s Day.

Makes 18 cupcakes

2 cups plain flour


¼ cup cocoa powder


1tsp bicarbonate of soda


1 ½ cups castor sugar


1 cup buttermilk, at room temperature


200g tea infused butter, melted


2 eggs, lightly whisked


1tbsp white vinegar


1 tsp vanilla extract


1tbsp red food colouring

Tea infused butter

280g unsalted butter


2 tbsp Dilmah Exceptional Rose with French Vanilla tea

Cream Cheese Frosting


250g package cream cheese, chilled


½ cup unsalted butter, at room temperature


1 tsp vanilla extract


2-3 cups icing sugar


1-2 tsp rosewater (optional)

1 Preheat oven to 170°C. Line 18, 80ml (1/3 cup) capacity muffin pans with paper cases.  Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar.

2 Whisk the buttermilk, tea infused melted butter, eggs, vinegar and vanilla in a large jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring. Divide the mixture among the lined pans.

3 Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to wire rack to cool completely.

4 For the tea infused butter, melt the butter in a small saucepan until just liquid. Add the tea leaves and continue heating the mixture for 5 minutes over very low heat. Remove the butter from the heat and let the mixture stand for another 5 minutes.

5 Strain out the tea leaves by pouring the liquid butter through a sieve into a bowl. Press the tea into the sieve with spoon on order to squeeze out the butter it has absorbed.

6 To make the frosting have the cream cheese cold and butter at room temperature.

In a medium bowl, beat the cream cheese, butter, vanilla, and rosewater until blended. Add sugar one  third at a time and beat just until smooth and the desired consistency. Do not overbeat.

When the cupcakes are cold, pipe the cream crease frosting on top or use an ice-cream scoop to dollop the frosting on the stunning red-domed cupcakes.

Notes: A certain amount of butter will be lost as it will stick to the
tea leaves. One cup of butter will yield closer to 3/4 cup of butter.
The recipe takes this into consideration, so only add 200g of tea
infused melted butter to the cupcake mixture.

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