There is nothing better than fresh cupcakes but have you ever had a tea infused cupcake? Enjoy cupcakes in a whole new way when you make this delicious tea-infused butter cream icing!
- 2 Laager Rooibos teabags
- 140g of butter, melted
- 280g of icing sugar
- 2 tbsp. milk
- 1 tsp vanilla essence
- 1. Place the teabags in a large bowl and pour over the melted butter. Let it steep for 5 minutes. Remove the teabags and sift in half of the icing sugar and beat well until combined.
- 2. Sift in the remaining icing sugar and one tablespoon of the milk, beat the mixture until it looks smooth and creamy. If necessary, to loosen the mix, add in the remaining tablespoon of milk.
- 3. Stir in the teaspoon of vanilla essence until well combined.
Make a cupcake station in your kitchen for your children and lay out an array of choc chips and sprinkles for them to decorate their cupcakes with.
Add in extra icing sugar or milk to reach your preferred consistency.