Cheffing with Ausum is an initiative that was started by Ausum Tea about a year ago, where we encourage chefs and bakers to use our blends in their recipes. The versatility of Ausum Tea’s tea and tisane blends makes it a great ingredient to use in cakes, cookies, cupcakes, cocktails and even savoury dishes!
This Easter, we decided to team up with Gargi from Kupcakes and create a delectable yet easy to make a dessert with our chocolate tea blend – Rose Noir. Rose Noir is an Assam Tea blend with milk chocolate chips, cacao nibs, rose petals and natural identical flavour. It adds a subtle yet delicious twist to any dessert and makes a lovely low-calorie dessert drink by itself.
Let’s take a look at how Rose Noir has been used in this simple, yet indulgent cupcake recipe.
- Ausum Tea Chocola-tea (Rose Noir)
- 1/2 cup milk
- 1/2 cup water
- 1 cup granulated sugar (powdered it)
- 1/3 cup extra virgin olive oil (or other oil)
- 1 tbsp apple cider vinegar
- 1 tbsp pure vanilla extract
- 1.5 cups all-purpose flour
- 1/3 cup cocoa powder, sifted
- 1 tsp baking soda
- 3/4 tsp kosher salt, to taste
Preheat the oven for 25 minutes is 180-degree centigrade. As that preheats, start making the batter.
First, boil a ½ cup of water and soak 2 Rose Noir teabags for 10 – 15 minutes. Add a ½ cup of milk to this, which makes it one cup of milk. Add a tablespoon of vinegar to this mixture and give it a nice stir. Set aside for 5 minutes.
In a bowl, take a sieve, add the flour, cocoa powder and baking soda, and sieve it. Make sure this mixture of dry ingredients is sieved around 2 or 3 times till it becomes a fine consistency. Once this finely sieved mixture is ready, set it aside.
Take the mixture of milk and vinegar, which should have nicely curdled by this time, and mix it with oil. Ensure it is all mixed well. Add the rose essence and powdered sugar, and give it a nice stir. Finally, add salt. Now add the sieved mixture of flour, cocoa powder and baking soda slowly – a little bit at a time. Keep stirring as you do this. Ensure you add the sieved mixture slowly so that the wet and dry ingredients blend well. Once properly mixed, add chopped pistas and fold it in. Do not mix.
The batter is now ready. Pour it into the cupcake moulds, that has been lined with cupcake liners. Once filled up to 3/4th, put this into the preheated oven, and set it for 25 minutes. After 25 minutes, take a skewer or any pointed object, and insert it into the cupcake to see if it comes out clean. If it does, then your cupcakes are ready!
These cupcakes are ready to be served hot. If you want to decorate them, allow them to cool for about 15 to 20 minutes before you add your toppings. The cupcakes can be decorated as you wish – either with whipped cream, nuts, chocolate ganache or any other toppings of your choice.
About the Chef
Gargi is a self-taught baker and chef who has been running Kupcakes.in for a few years now. Based in Bangalore, she is passionate about baking and takes on customised baking projects. All her cakes are vegetarian, and she provides vegan cakes as well.