ROOIBOS TEA CUPCAKES WITH ROOIBOS CREAM

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.

Makes 12 cupcakes.

200 g cake flour
150 g castor sugar
125 butter, room temperature
125 ml strong rooibos tea with 1 tablespoon honey mixed in
2 large eggs
2.5 ml salt
10 ml baking powder

Preheat the oven to 180°C.
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.
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:
125 g soft butter (I use wooden spoon)
300 g icing sugar
10 rooibos tea bags
100 ml cream
3 tablespoons honey

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!

Recipe: Alida Ryder

ROOIBOS TEE “ROOM”

20 g rooibos
300 ml melk
2 eiers, geskei
2 eetlepels suiker
1½ eetlepel mielieblom
150 ml styfgeklopte room

Kook rooibostee in melk en laat dit afkoel.
Klop die suiker, eiergele en mielieblom in.
Laat dit kook en verwyder van hitte sodra dit kook en laat dit afkoel.
Klop die eierwitte styf.
Meng die styfgeklopte eierwitte en styfgeklopte room om die beurt in die mielieblommengsel in tot goed gemeng.
Gebruik as versiersel op kolwyntjies of skons.
Dis amper meer soos ‘n “mousse” as net gewone stywe room.

Resep: Karen S Homan

Liezel van der Merwe:
Neem yskoue 125 ml room en klits styf met bietjie versiersuiker en 5 ml instant rooibos. Lekker op skons.

ROOIBOSROOM

300 ml baie sterk rooibostee
500 ml sagte roomys
100 ml vars room
25 ml strooisuiker
gerasperde skil van 1 suurlemoen

Plaas al die bestanddele (behalwe suurlemoenskil) in ‘n versapper of meng baie goed met ‘n elektriese menger.
Verkoel baie goed.
Bedien in lang glase versier met gerasperde suurlemoenskil.
Of jy kan dit gebruik soos gewone room.

Bron: Skink en Skep met Rooibos
Resep geplaas deur Liezel van der Merwe