This really is the cutest thing to serve with tea…the cupcakes ARE the tea The flavour of Rooibos in these cupcakes is definitely noticeable but not so much that you get sick of it after the first bite. The icing has most of the rooibos flavour but I add it to the cake as well to give that beautiful Rooibos ‘tea-stained’ colour. The icing takes a bit of effort as you have to make a rooibos ‘syrup’ but it’s well worth it.
200g (7.05 ounces) Cake flour
150g (5.29 ounces) Cazstor sugar
125 Butter, Room Temperature
125ml (4.23 fluid ounces) Strong Rooibos Tea with 1tbsn Honey mixed in
2 Large eggs
2.5ml (0.08 fluid ounces) Salt
10ml (0.34 fluid ounces) Baking Powder
Preheat the oven to 180° (356 degrees Fahrenheit) and place cupcake papers in a muffin tin.
Combine all the ingredients in a large bowl and beat until the batter is smooth. (I sometimes use my electric mixer beater but I did it by hand this time). Divide the batter between the cupcake cups and bake for 15-20 minutes until golden and a toothpick inserted comes out clean. Remove from the oven and allow to cool for 5 minutes in the tin before placing on a cooling rack to cool completely.
For the Icing:
125g (4.41 ounces) Soft Butter (I use Wooden Spoon)
300g (10.58 ounces) Icing sugar
10 Rooibos tea bags
100ml (3.38 fluid ounces) Cream
To make the “rooibos syrup”, combine the rooibos tea bags, cream and honey in a small saucepan and allow to come to a boil. Turn the heat down and allow to simmer very gently for about 20 minutes or until the cream is completely infused with the tea. The mixture should be dark-ish and thickened. Allow to cool.
Beat the butter with the rooibos mix until pale and fluffy. Add in the sifted Icing sugar and beat until creamy. If it’s too thick, add some milk. Schmoosh onto the cooled cupcakes and enjoy!