Our Parisian Vanilla cupcakes have a secret... they're made with tea!
You'll need 200g plain flour, 150g castor sugar, 125g butter, 2 large eggs, baking powder, salt and 125ml of our brewed Parisian Vanilla Rooibos tea.
Preheat you oven to 180 degrees celsius and place 12 cupcake papers into a muffin tray. Combine all ingredients into a large bowl and beat until the mixture is smooth. Distribute the batter evenly into the papers, then bake for 15-20 minutes. You'll know they're done when their outsides are golden and a toothpick insert inside comes out clean. Remove from oven and allow to cool for 5 minutes, then transfer the cupcakes onto a cooling rack to cool completely.
TIP: For a more decadent option, top with your favourite buttercream icing or a dollop of whipped cream!
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