Rose Red Velvet Cupcakes

Rose Red Velvet Cupcakes

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.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login