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IMBB #17- (not so) tasteTea: Rosehip and Hibiscus Tea Cupcake


I so wanted to make the Japanese green tea sponge cake with a light whipped cream filling with red beans when I saw the theme. It was a dessert I enjoyed at the Sun Moulin cafe in Singapore but I could not find powdered macha in time. Sorely disappointed at myself for my last minute preparation, I was literally tearing my hair out trying to think of something sweet to make for this event. Seeing the abandoned pack of rosehip and hibiscus tea (this was a mistake buy - the tea turned out very sour and none of us liked it but could not bear to throw it out), I decided to make use of it, to see whether it could redeem itself.

Since my brother's classmates were in the house studying, I thought of making cupcakes as a treat. Since they were individually sized, it would also be convenient to eat. Using the vanilla cupcake recipe I had success with before, I adapted it somewhat, to accomodate the theme. I substituted 1/4 cup of milk required with a concentrate made from 2 of the teabags, and replaced the cup of granulated sugar with equal amounts of brown sugar and molasses sugar. Although the tea was sour, I did not add additional amounts of sugar because I figured the frosting could balance things out. Wrong! Fresh out of the oven, the aroma was somewhat lacking and even though the toothpick test was passed with flying colors, the texture was not crumbly, like cake, but rather, it looked somewhat dense, like texture of the Japanese sponge cheesecake. The tea was overpoweringly sour so without the frosting, the feedback was that more sugar would be appreciated please! I also added some tea dust into the frosting so you get nice speckles throughout. Overall, cupcake was just all right, nothing spectacular to share so no recipe will be included :)

Comments

chocoholic- said…
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chocoholic- said…
hi!! happened to chance upon your blog quite a while ago and got hooked! actually i had hibiscus tea before in laos and it was REALLY GOOD!! the man there told me that you're supposed to add lots and lots of sugar and serve it with lotsa ice. anyway, it was really refreshing and tasted a little wine-ish. brought a bag of tea leaves home with plans to make the yummy tea but it never materialised!!
Nic said…
I guess we can't always create a winner. But at least they were cute! I love the fact that I get to experiment with different things when IMBBs come around.
galinusa said…
Thanks for stopping by :)
sukuen: perhaps that's the key - lotsa sugar for a delicious hibiscus tea. Hope you get to try yours soon.

Nic: same thoughts here. IMBBs (and the many other events) create opportunities to try new things and be adventurous.
chocoholic- said…
haha i doubt i will...mould started growing on the tea leaves so i had to throw them out!!
keiko said…
Hi Mia - I've never tried rosehip and hibiscus tea, was that 'that' sour? The cupcakes look yummy, you can make matcha cake anytime, looking forward to seeing it ;)
galinusa said…
keiko: the tea itself is really sour. but in the cupcake, all that sugar definitely helped but of course the rose and hibiscus tea's original flavour gets musked.

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