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https://www.lifestylefood.com.au/recipes/18224/rose-red-velvet-cupcakes

LifestyleFOOD.com.au

Rose Red Velvet Cupcakes

With Valentine’s Day only a breath away, Dilmah tea has created a this delicious recipe to make the traditionally romantic day extra special.

Ingredients

  • 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

  • 1 x 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)

Method

  • 1.

    Preheat oven to 170°C. Line 18, 80ml (1/3 cup) capacity muffin pans with paper cases.

  • 2.

    Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar.

  • 3.

    Whisk the buttermilk, tea infused melted butter, eggs, vinegar and vanilla in a large jug until combined.

  • 4.

    Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.

  • 5.

    Divide the mixture among the lined pans.

  • 6.

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

  • Tea Infused Butter:

  • 1.

    Melt the butter in a small saucepan until just liquid.

  • 2.

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

  • 3.

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

  • 4.

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

  • 5.

    Press the tea into the sieve with spoon on order to squeeze out the butter it has absorbed. Note: 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.

  • Cream Cheese Frosting:

  • 1.

    Have the cream cheese cold and butter at room temperature.

  • 2.

    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.

  • 3.

    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.

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