Rose Red Velvet Cupcakes

<h3>Rose Red Velvet Cupcakes</h3>

 

<b>Ingredients</b><br>

2 cups plain flour<br>
¼ cup cocoa powder<br>
1tsp bicarbonate of soda<br>
1 ½ cups castor sugar<br>
1 cup buttermilk, at room temperature<br>
200g tea infused butter, melted<br>
2 eggs, lightly whisked<br>
1tbsp white vinegar<br>
1 tsp vanilla extract<br>
1tbsp red food colouring<br><br>

 

<b>Method</b><br>
Preheat oven to 170°C. Line 18, 80ml (1/3 cup) capacity muffin pans with paper cases. <br>
Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar. <br>
Whisk the buttermilk, tea infused melted butter, eggs, vinegar and vanilla in a large jug until combined. <br>
Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring. <br>
Divide the mixture among the lined pans. <br>
Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to wire rack to cool completely. <br><br><br>

<b>Tea infused butter</b>:<br><br>

<b>Ingredients</b><br>

280g unsalted butter<br>
2 tbsp Dilmah Exceptional Rose with French Vanilla tea<br><br>

<b>Method</b><br>

 

Melt the butter in a small saucepan until just liquid. <br>

Add the tea leaves and continue heating the mixture for 5 minutes over very low heat. <br>

Remove the butter from the heat and let the mixture stand for another 5 minutes. <br>

Strain out the tea leaves by pouring the liquid butter through a sieve into a bowl. <br>

Press the tea into the sieve with spoon on order to squeeze out the butter it has absorbed. <br><br>

 

** a certain amount of butter that 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. <br><br><br>

 

<b>Cream Cheese Frosting</b>:<br><br>

<b>Ingredients</b><br>

1 x 250g package cream cheese, chilled<br>
½ cup unsalted butter, at room temperature<br>
1 tsp vanilla extract<br>
2-3 cups icing sugar<br>
1-2 tsp rosewater (optional) <br><br>

<b>Method</b><br>

 

Have the cream cheese cold and butter at room temperature. <br>

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. <br>

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. <br><br>