Rose Red Velvet Cupcakes

Rose Red Velvet Cupcakes

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Nicole Ketter

  • Sub Category Name
    Food
    Sweets
  • Recipe Source Name
    Real High Tea Web Site

Ingredients

  • 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)
  • 280g unsalted butter
  • 2 tbsp Dilmah Exceptional Rose with French Vanilla tea
  • 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 coloring

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.

ALL RIGHTS RESERVED © 2022 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 27/09/2022