Friday, September 7, 2012

apple pie rooibos cupcakes

My next attempt at baking with rooibos is the apple pie rooibos cupcake!

I made these particular cupcakes for my granddads 85th birthday! So after mulling about what constitutes as 'dude appropriate food'. I realised that trying to immortalise a steak in a cupcake was not a viable or palatable option (willing to be proven wrong though). When I remembered that every man in my family has an affinity for the humble apple pie. It only seems to make an appearance at special events & the fellas love it! I guess the apple pie is like a warm winter hug of a desert!!!

So bearing this in mind I created some velvety smooth vanilla rooibos cupcakes, sparkled up with a yummy addition of some fresh apple cubes & cinnamon swirls. Then topped with vanilla rooibos icing & a sprinkling of cinnamon sugar. Viola! Apple pie in a cupcake! Mmmm grandad appropriate cupcakes. In an ideal world, I probably shouldn't have iced them in a pastel green with flowers. Takes away a little bit of the DUDE factor. Ah well...

Apple Pie Rooibos Cupcake

1 1/2 cups self rising flour
1 1/4 cups all purpose flour
1 cup unsalted butter (soft at room temp)
2 cups sugar
4 large eggs (room temp)
1 cup milk
1 teaspoon vanilla extract
3 teaspoons red green vanilla rooibos
2 Apples. Peeled, cored & cut into 1cm cubes.
1 teaspoon cinnamon
1 tablespoon brown sugar

Rooibos icing:
1 cup unsalted butte (soft at room temperature)
1 cup of icing sugar.

Preheat oven to 180 degrees.
1, In a small bowl, add the flours (sift to ensure a fluffy light even texture). Stir to combine, then set aside.
2. Now its time to make a lovely cuppa! Brew 3 teaspoons of red green vanilla rooibos in 3 cups of boiled water (as per instructions). (Make sure you enjoy a cup of tea for yourself as well as cook with it!) Set tea aside to brew strongly.
3.. In a large mixing bowl (or captain kitchen aid), cream the butter using an electric mixer on medium speed until smooth.
4. Add the sugar gradually & beat for about 3 minutes, or until fluffy.
5. Add the eggs, one at a time, beating well after each addition. I find it helps if you don't add the eggshells ;)
6. Add the milk to the rooibos tea. You will only use 1 cup of this. So drink up the rest!!
7. Add the dry ingredients in three parts, alternating with the cooled milky rooibos tea & vanilla. **Keep one teaspoon of made up rooibos tea for the icing.
8. With each addition, beat until the ingredients are incorporated but do not overmix.
9. Add the cubed apple pieces to the batter, along with the remaining brown sugar & cinnamon. lightly stir. So you have swirls. Be careful to once again not overmix!
9. Spoon the batter into the cupcake liners, filling about 3/4 full.
10. Bake in a oven at 180 degrees for 20 - 25 minutes.
11. Cool the cupcakes, before icing.

Rooibos infused icing:
1. Combine butter, icing sugar & one teaspoon of the brewed rooibos tea.
2. Cream the mixture till you get the desired consistency. *If too watery add extra icing sugar, if too dry add extra rooibos.
3. Add a drop of kelly green food colouring if desired.
4. Decorate. I chose to decorate the cupcakes with a reverse swirl, to give a rosette appearance. Then sprinkled with cinnamon sugar!!!

Dear Miss Pretty xx