Thursday, February 19, 2009

Rooibos Tea Cupcakes

I've been on a red tea (rooibos) binge ever since I found this product Red Espresso™ at a tea shop in Boston. The product is essential ground rooibos at an inflated price. We've found it a lot cheaper at local tea shops, WholeFoods® and local Co-ops for a lot less you just have to toss it in a spice grinder for a little extra grinding.

I've been tinkering with the idea of making cupcakes with rooibos since I got laid off last week (insert sobs). My first attempt was a slight failure, I made the mistake of brewing the tea in soy milk to extract the flavor. The second time around I decided to grind the tea really fine (break out the mortar and pestle if needed)

These Cupcakes have a light rooibos flavor that I complimented with a rose water glaze and an added bonus of vegan butter cream frosting.

Wet Goods;
1/2 cup coconut yogurt (soy yogurt works fine too)
2/3 cup soy milk
1 teaspoon vanilla extract
1/3 cup canola oil
Dry Goods;
1 1/4 cups pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup vegan sugar
4-5 teaspoons of ground rooibos tea

  • Set the Oven to 350 add cupcake liners to the cupcake pan.
  • Whisk the wet goods goods together and slowly sift in the dry goods mixing well.
  • Pour the batter into the cupcake pan and bake for 20-24 minutes or until a toothpick inserted into the center comes out clean.
I added a pink dye to the rose water glaze for that little extra "gay factor", they look fabulous!