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Red velvet cup cakes with rooibos cream cheese icing

Pairing beautifully with a range of flavours, our award-winning Rooibos is an easy way to put an exotic twist on even the most classic desserts. With red espresso®, one shot is all you need to infuse your dessert with the essence of Rooibos.

Because birthday cakes haven’t been the same since red velvet hit a bakery near you.

Ingredients: for the red velvet cupcakes

60g unsalted butter, at room temperature
150g castor sugar
1 egg
10g cocoa
15ml red food colouring
A splash of vanilla extract
120ml buttermilk
150g plain flour
½ tsp salt
½ tsp bicarb
1 ½ tsp white wine vinegar

Ingredients: for the red espresso® Rooibos cream cheese icing

50g butter
375g icing sugar, sifted
1 shot red espresso® Rooibos
125g cream cheese, chilled
1 vanilla pot, halved lengthwise and seeds scraped out
Raspberries, to garnish

Instructions: for the red velvet cupcakes

Preheat the oven to 170C. Cream butter and sugar until fluffy. Add the egg and mix in well.
In a separate bowl make a paste with the cocoa, food colouring and vanilla. Mix into the butter and sugar.
Beat in half the buttermilk, then half the flour and repeat (keep beating throughout). Beat at a high speed until everything is well combined.
Turn the mixer down to low speed then add the salt, bicarb and vinegar. Return to high speed and mix for a few more minutes.
Spoon the mixture into paper cases and bake for 20-25 minutes or until the cupcakes are light and springy to the touch. Cool on a wire rack.

Instructions: for the red espresso® cream cheese icing

Prepare red espresso® Rooibos – as you would coffee – using your coffee appliance:
For the icing, cream the butter and sugar using an electric mixer. Add the red espresso® Rooibos and cream cheese and beat for 5 minutes.
Add the vanilla seeds and whisk through.
Spoon over the tops of the cooled cupcakes, top with raspberries and serve.