Rose with French vanilla cupcakes

 
 
If cupcakes could be romantic, then I think I have created the most delicate heart endearing sweet treat that may even send Mr Darcy begging for more!
 
Rose tea is infused within the cupcake and balanced perfectly by the vanilla frosting.
 
If you are planning a special high tea or bridal shower, then these exquisite cupcakes will surely impress.
 




 
Rose with French Vanilla cupcakes
Yields 18
A subtle rose tea infused cupcake with creamy vanilla frosting.
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 2 eggs, lightly beaten
  2. 1 cup canola or vegetable oil
  3. 1 cup ( or 300g tub) sour cream
  4. 3 x "Rose with French Vanilla' Dilmah tea bags steeped in 1 cup boiling water
  5. 1 teasp vanilla extract
  6. 2 cups plain flour
  7. 1 1/2 cups castor sugar
  8. 1 teasp baking powder
  9. 1 teasp bi carb soda
Instructions
  1. Pre heat oven to 180C/350F
  2. Line two muffin trays with cupcake liners
Method
  1. Using a hand whisk combine eggs, oil, and vanilla. Add sour cream and carefully whisk together.
  2. Squeeze tea bags and slowly pour the rose tea into the wet mix. Set aside.
  3. In a separate bowl sift together flour, castor sugar, bi carb soda and baking powder.
  4. Use a dry hand whisk to mix thoroughly.
  5. Slowly pour wet mixture into the dry ingredients and whisk together until well combined.
  6. Carefully spoon into cupcake liners until each is 2/3 full.
  7. Bake in a moderate oven for 18 - 20 min or until firm to touch.
  8. Leave on a wire wrack to cool.
Vanilla cream cheese frosting
  1. 125g butter chopped
  2. 125g cream cheese chopped
  3. 1 teaspoon vanilla extract
  4. Approx 3-4 cups powdered icing mixture
  5. Approx 1/2 cup pouring cream
Method
  1. Using an electric mixer on medium speed beat butter well until light and fluffy. Approx 3 min.
  2. Add cream cheese and beat another minute until smooth and creamy.
  3. Add vanilla extract and beat until combined.
  4. Turn mixer onto low and add icing mixture about half a cup at a time.
  5. Pour dashings of cream into the mixture as it stiffens.
  6. Alternate adding icing mixture and cream until you get the desired consistency.
  7. Add pink food colouring if desired.
  8. Fill a piping bag and swirl frosting onto your rose cupcakes using your favourite tip.
Mama Bear's Kitchen http://mamabearskitchen.com.au/
 
   


  

 “It is a truth universally acknowledged, that a single man in possession of a good fortune must be in want of a wife…”

 
 

11 thoughts on “Rose with French vanilla cupcakes

  1. They look delightful! Where did you get your piping tips from? I want a larger one than the one I currently have, which was the largest I could get locally, so I can make the pretty roses like these.

  2. Thanks for your message Deanne. You will need to buy the tips online if you don’t live near a cake decorating shop (like me!). (There is one in Coffs). I order through Cakes Around Town, The Raspberry Butterfly or Baking Pleasures. They all have postage around $8.95
    Hope this helps,
    Anna

  3. I ended up googling and found the shops you recommended but also another one called Miss Dot with free postage over $30, found a couple of other things I wanted as well so easy to get $30- gotta love free postage!

  4. These rose cupcakes are so beautiful and elegant. I adore the lovely presentation on the crochet Doily and in the China teacup. I have shared it with my Facebook Group Bebe’CTBelle

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