Rose Red Velvet Cupcakes

Methods and Directions

• 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.

• Mel t 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.

• 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.