Rooibos and Amasi Cupcakes

  • 30 min
  • Serves 18

Ingredients

  • Cupcake Batter:
  • 375g butter, softened
  • 300g soft brown sugar
  • 30g matcha rooibos powder (Loose leaf)
  • 5 large eggs
  • ½ tsp vanilla extract
  • 420g cake flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 250ml amasi
  • Cinnamon Amasi Icing:
  • 125g butter, softened
  • 210g icing sugar
  • 2 tbsp Amasi
  • 2 tsp ground cinnamon

Method

  1. Preheat the oven to 180 degrees Celsius (or 160 fan forced). Line a muffin pan with cupcake cases.
  2. Cream 350g butter, 300g sugar and 30g rooibos tea powder until very light and fluffy – about 8 minutes. Add 5 large eggs, one at a time, scraping down the sides of the bowl often. Add ½ tsp vanilla extract.
  3. Sift together 420g cake flour, 1 tsp ground cinnamon, 1 tsp baking powder, ½ tsp bicarbonate of soda and ½ tsp of salt.
  4. Add your dry ingredients to your mixture and mix in 250ml of amasi.
  5. Divide the batter between the cupcake cases (fill each 2/3 full), then bake in the preheated oven for 25-30 minutes or until springy to the touch. Allow to cool completely.
  6. To make the icing, cream the 125g of butter and 210g of sifted icing sugar until very light and fluffy – about 8 minutes.
  7. To make the icing, cream the 125g of butter and 210g of sifted icing sugar until very light and fluffy – about 8 minutes.