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For the cupcakes:
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Step 1
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| Preheat oven to 350°F. |
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Step 2
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| Steep tea in hot water for 10 minutes, then strain. You should end up with about ¼ cup of tea. Combine steeped tea with milk for a total of 1 cup liquid. |
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Step 3
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| In a large bowl, combine flour, baking powder and salt. |
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Step 4
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| In a separate bowl, beat butter and sugar with an electric mixer (or hand mixer) until pale and fluffy. Then mix in vanilla extract, eggs and the 1 cup of milky tea. |
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Step 5
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| Slowly add the dry ingredients to the wet ingredients and combine until smooth. |
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Step 6
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| Stir in food colouring to the desired shade of pink or red. |
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Step 7
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| In a lined cupcake tin, spoon in batter and bake for 16-20 minutes, or until a toothpick inserted comes out clean. |
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Step 8
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| Let cool completely. |
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For the frosting:
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Step 9
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| Steep tea in hot water for 10 minutes, then strain. Measure out ⅓cup and reserve. Discard remaining liquid. |
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Step 10
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| In a bowl, beat butter with electric mixer (or hand mixer) on medium speed until smooth (about 2 minutes). |
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Step 11
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| Slowly add confectioners’ sugar and cocoa powder to butter and beat until combined. |
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Step 12
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| On low speed, pour in steeped tea, vanilla and rose water. |
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Step 13
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| Add salt and continue beating until well combined (about 2-3 minutes), scraping down the sides as needed. |
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Step 14
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| Spread icing on top of cupcakes, top with sliced strawberries or sprinkles and enjoy! |
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