Orange and rooibos cupcakes

Rooibos and orange cupcake recipe


Hello from a very cold Cape Town! It’s been a crazy two weeks here trying to juggle distance learning, work and the usual day to day admin that needs to happen, and as a result it has taken me a while to get this post together. But I think these delicious cupcakes are definitely worth the wait. 

Rooibos and orange cupcake recipeRooibos and orange cupcake recipe

 

Citrus flavours and baking go hand in hand, but rather than just stick with good old orange I decided to add some rooibos to the cupcakes too. It’s a delicate but delicious flavour that goes so well with orange – a gorgeous flavour match made in cupcake heaven! 

 

Rooibos and orange cupcakes with buttercream icing

Rooibos and orange cupcakes with buttercream icing


The cupcakes have a beautifully soft texture and are topped with an orange buttercream icing. I was feeling a bit extra on the day that I made these and decided to top the cupcakes with some orange chocolate bark made with dark and white chocolate and some finely grated orange zest. You could top the cupcakes with some orange zest or leave them just as they are. 

Rooibos and orange cupcakes with buttercream icing

Rooibos and orange cupcakes with buttercream icing


ORANGE AND ROOIBOS CUPCAKES

For the cake:

  • 100g butter, softened
  • 250g castor sugar
  • 2 large eggs, beaten
  • 30ml (2 tbsp) grated orange zest (about 2 oranges)
  • 5ml (1 tsp) vanilla extract
  • 30ml (2 tbsp) orange juice
  • 75ml (5 tbsp) warm milk
  • 75ml (5 tbsp) strongly brewed rooibos tea (I used loose leaves)
  • 250g plain flour
  • 10ml (2 tsp) baking powder
  • 1.25ml (¼ tsp) salt

For the icing:

  • 200g butter, softened
  • 400g icing sugar
  • 22.5ml (1½ tbsp) warm milk
  • 5ml (1 tsp) finely grated orange zest
  • 2.5ml (½ tsp) vanilla essence

1.) Preheat the oven to 180ºC and line a muffin tray with cupcake cases. 

2.) Cream the butter and castor sugar together for 8-10 minutes until pale and soft.

3.) Add the eggs gradually and mix. Add the orange zest, vanilla, orange juice, milk and rooibos tea and mix to combine. 

4.) Sift in the flour, baking powder and salt. Mix until just combined. 

5.) Divide the batter between the 12 cupcake cases. Bake for 20 minutes, or until an inserted skewer comes out clean. Leave to cool completely. 

6.) To make the icing place the butter in a bowl and whip until creamy. Sift in the icing sugar and mix until everything comes together. Add the milk, orange zest and vanilla and mix to combine. 

7.) Spread or pipe the icing over the cold cupcakes. Optional: decorate with orange zest or chocolate bark.  

 

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