Vanilla Rooibos Cupcakes

Haven’t actually made these yet but they sound AMAZING and are perfect for ThirsTea Thursday – will definitely need to give them a go soon!

Vanilla Rooibos Cupcakes
Makes 12

200g cake flour
150g castor sugar
125 butter, room temperature
125ml strong rooibos tea with 1tbsn honey mixed in
vanilla bean/seeds
2 large eggs
2.5ml salt
10ml baking powder

Preheat the oven to 180° and place cupcake papers in a muffin tin.

Combine all the ingredients in a large bowl and beat until the batter is smooth. Divide the batter between the cupcake cups and bake for 15-20 minutes until golden and a toothpick inserted comes out clean. Remove from the oven and allow to cool for 5 minutes in the tin before placing on a cooling rack to cool completely.

Icing:

125g Soft Butter
300g Icing sugar
10 Rooibos tea bags
vanilla bean/seeds
100ml Cream
3tbsn Honey

To make the “rooibos syrup”, combine the rooibos tea bags, cream and honey in a small saucepan and allow to come to a boil. Turn the heat down and allow to simmer very gently for about 20 minutes or until the cream is completely infused with the tea. The mixture should be dark-ish and thickened. Allow to cool.

Beat the butter with the rooibos mix until pale and fluffy. Add in the sifted Icing sugar and beat until creamy. If it’s too thick, add some milk. Spread onto the cooled cupcakes and enjoy!

Adapted from…
Image

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2 thoughts on “Vanilla Rooibos Cupcakes

  1. Liz says:

    So, I finally got around to making these on the weekend. Very yummy. I will need to play with recupe a bit as they were a bit crumbly, but that is just cos the ingredients are slightly different here in Australia- I have had to modify several recipes (ever so slightly!).

  2. Andrea says:

    Hi Liz, that’s what I love about baking, the fact that you CAN mix things up a bit an adapt :) Glad you tried them and thanks for letting me know!

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