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