• Portions: 18
  • Temperature: 180
  • Prep Time: 20
  • Cooking Time: 25 - 30

Rooibos Tea Cupcakes with Amasi

Rooibos Tea Cupcakes with Amasi, showcases a South African twist on an all time classic. This is an easy peasy cupcake recipe with a flavour twist!

You can do it

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Ingredients

Cupcake Ingredients:
375g Stork Baking Margarine, softened
300g soft brown sugar
30g rooibos tea powder, ground finely, plus extra to sprinkle
5 large eggs, at room temperature
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 Stork Baking Margarine
210g icing sugar, sifted
2 tbsp amasi
2 tsp ground cinnamon

Step by step method

  1. Cupcake Method:

  2. Preheat the oven to 180 degrees celcius (or 160 fan forced). Line a 18-hole muffin pan with cupcake cases.
  3. Cream the Stork bake, sugar and rooibos until very light and fluffy – about 8 minutes. Add the eggs, one at a time, scraping down the sides of the bowl often.
  4. Add the vanilla. Sift together the dry ingredients and add to the Stork mixture, alternating with the 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 Stork Bake and icing sugar until very light and fluffy – about 8 minutes.
  7. Add the amasi and ground cinnamon and whip until firm. Place the icing in a piping bag fitted with a star nozzle and pipe onto the cupcakes. Decorate with extra rooibos tea powder.