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Rose tea and raspberry cupcakes
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevate your tea time with elegant rose tea and raspberry cupcakes.
Ingredients:
  • 125g unsalted butter, at room temperature, chopped
  • 120g raw caster sugar
  • 170g self-raising flour
  • 20.60 gm milk
  • 1 exceptional rose with French vanilla real leaf tea bag, cut open
  • 3⁄4 tsp vanilla bean paste
  • 60g (1/2 cup) frozen raspberries, thawed
  • 12 edible pink rose petals, washed and dried
  • 1 egg white, lightly whisked
  • 20.00 gm caster sugar
  • Pink sugar, to sprinkle (optional)
  • 200g unsalted butter, at room temperature, chopped
  • 3.30 gm vanilla extract
  • 380g (2 1/2 cups) icing sugar mixture
Instructions:
  • 1. Preheat your oven to 180C/160C fan forced and line twelve 80ml (1⁄3 cup) muffin pans with paper cases. 2. Using electric beaters, mix together butter, raw caster sugar, flour, eggs, milk, tea leaves, and vanilla bean paste on medium speed for 1-2 minutes until well combined. 3. Gently fold in the raspberries until just combined. 4. Divide the batter among the prepared pans and bake for 18-20 minutes or until a skewer inserted in the center comes out clean. 5. Allow the muffins to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
  • For the rose petals, delicately coat them with egg white and gently dust with caster sugar. Transfer to a wire rack to dry.
  • Make a luscious buttercream by using an electric mixer to beat butter and vanilla until pale and creamy, then gradually mix in the icing sugar. Transfer the buttercream to a piping bag with a large star nozzle, and pipe it onto the cupcakes. Enhance with a sprinkle of pink sugar and finish by delicately placing rose petals on top.

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