Love and Tea

framed-sweetheart-cupcake

For the love of tea: that’s why Many Cha Cha is here. Last Saturday was Valentines Day, and it slipped by without much fanfare. I didn’t use the occasion as an excuse to express my love (I find every day suitable for that purpose) but I did use it as an excuse to make some Sweetheart Cupcakes with Rose Tea Icing. I took the finished product, wrapped and in tins, to a friendly Valentine BBQ. Unfortunately the scooter journey to get there was not kind to the cupcakes and they arrived dented and squashed… but the flavours survived and they were popular nonetheless. Another sweet addition to the BBQ was a home-made “Post Office” for guests to make and deliver love-notes.

Sweetheart Cupcakes with Rose Tea Icing
(Adapted from a recipe in Vogue E&T, Christmas 2001)
125g butter
125g caster sugar
2 eggs
1 teaspoon rose syrup (from Middle Eastern grocery)
125g self-raising flour
1 cup icing sugar
1 tablespoon butter
Strongly-brewed rose black tea (cooled)
Red food colouring (for decoration)

Preheat oven to 200 degrees Celsius
1. Cream the butter and sugar together
2. Beat in eggs one at a time
3. Mix in rose syrup
4. Fold in the flour.
5. Spoon mixture into small paper cupcake pans
6. Bake for about 10 minutes, until risen and golden
7. For icing, place icing sugar and butter in bowl. Add tea
and mix until it reaches a stiff consistency.
8. When cupcakes have cooled, use butter knife to spread icing
evenly over each one.
9. To create heart decoration, add red food colouring to small
portion of icing until it is your preferred shade of red or
dark pink.
10. Place spoonful of red icing in centre of a square of
aluminium foil, and fold then roll the foil into a cone
shape, folding over the larger end to seal the icing inside.
11. Cut a very small hole in the narrow end of the cone, and
squeeze the cone until a thin stream of icing emerges. Use
this to “paint” hearts.

Enjoy these with your sweetheart any day of the year!

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