Rose Tea Cupcakes
If you want to wow your guests on your next girls gathering, you must make these Rose Tea Cupcakes. The flavor has floral notes with the brightness of the lemon frosting.
I was never a “rose” type of girl growing up. I was a tomboy so pink and floral prints were never my cup of tea. And even as I got older, anything that had a “rose” taste to it, it tasted like I was eating a bouquet of flowers, yuck!
Until I realized that what I didn’t like wasn’t the rose flavor but the artificial rose flavor. And let me tell you, what a difference that is!!!
I was already a big fan of My Symphony Seasonings teas and when my friend asked me if I knew a cupcake recipe for the Rose Tea, la Vie en Rose, and the rose infused sugar, la Vie en Rose sugar, I said I was on it to create one. Oh, and I also had to add The Leaning Ladder’s Tea Rose Olive Oil.
Since I didn’t have all the “rose” ingredients, that meant Field Trip! And I LOVE a food field trip! After I gather all the ingredients I went straight to the kitchen to come up with the perfect Rose Tea Cupcakes.
The verdict
But first, I brewed my first cup of Rose Tea, and let me tell you it was nothing like I ever tasted before, yes it was floral, but it was also bright. At that point my wheels were turning. I decided to infuse milk with the Rose Tea to use in the cupcake. The milk does not turn red/pink like the tea does, but it does impart it with flavor. If you want to add a pop of color, you can add a couple of drops of red food coloring to the milk.
These cupcakes would be a perfect treat for Mother’s day, afternoon tea, girl’s birthday parties and anywhere you want to be “fancy”.
I hope you’ll enjoy as much as I did!
Rose Tea Cupcakes
A beautiful Rose Tea infused cupcake with floral notes with a bright lemon buttercream.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 6 Tbsp. unsalted butter room temperature
- 3/4 cup sugar
- 1 Tbsp. la Vie en Rose sugar
- 1 egg
- 1 Tbsp. Tea Rose Olive Oil The Leaning Ladder
- 1 tsp. vanilla extract pure
Milk tea infusion
- 1 cup milk
- 3 tsp. la Vie en Rose tea
Lemon Buttercream Frosting
- 1 cup unsalted butter (2 sticks) room temperature
- 4 cups confectioners sugar
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. heavy cream
- 1 tsp. vanilla extract pure
Instructions
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In a small saucepan, over medium-low heat, bring the milk to a simmer.
Remove from the heat and add the tea.
Cover and let it steep for 20 minutes.
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While the milk is steeping, preheat the oven to 350F and prepare the muffin tins.
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In a medium bowl, whisk together the flour, baking powder and salt and set aside.
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In a stand mixer bowl fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg, tea rose oil and vanilla extract and beat for another minute.
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Strain 2/3 cup of the infused milk into a measuring cup.
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Alternate adding the flour mixture and the milk into the sugar mixture, while mixing in low speed after each addition. Do not over mix it.
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Spoon the batter into the liners 2/3 full.
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Bake for 18-20 minutes
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Wait until the cupcakes are cooled before frosting them.
Lemon Buttercream Frosting
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In a stand mixer fitted with a paddle attachment, beat the butter until creamy.
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Add 1 cup of confectioners sugar at a time and beat on low speed.
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Once the sugar in incorporated, add the lemon juice, heavy cream and vanilla extract and beat on medium-high speed until light and fluffy.
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You can add more sugar if you want a stiffer frosting, or more heavy cream if your frosting is too thick.
