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!
Cinnamon Amasi Icing
Preheat the oven to 180 degrees Celsius (or 160 fan forced). Line a 18-hole muffin pan with cupcake cases.
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.
Add the vanilla. Sift together the dry ingredients and add to the Stork mixture, alternating with the amasi.
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.
To make the icing, cream the butter and icing sugar until very light and fluffy – about 8 minutes.
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.