Darjeeling Beetroot & Chocolate Buns

This recipe includes TeaShed Rosie Lee *Tea , a tasty Darjeeling. Darjeeling is a black tea with a lovely light flavour which compliments the beetroot and chocolate combination of these cupcakes.

• Ready In: 50 mins
• Yields: 10-12 cupcakes

Ingredients

• 1  darjeeling tea bag
• 3  beetroots
• 120  g cocoa powder
• 220  g sugar
• 225  g butter
• 128  g flour
• 5  eggs, separated
• 1⁄4 teaspoon bicarbonate of soda
• 115  g butter, softened
• 310  g icing sugar

Directions

1. Preheat the oven to 180C and line a bun tray with cupcake cases.
2. Blend the beetroot in a food processor.
3. Mix cocoa, tea and butter until smooth. When mixed well, add the egg yolks, blended beetroot and 3 tbsp strong brewed Rosie Lee Darjeeling.
4. In a separate bowl mix the flour, baking powder and salt.
5. In another bowl whip the egg white with an electric mixer until stiff peaks form. Gently fold in the sugar until it combines then fold in the chocolate-beetroot mixture. Once combined, fold the dry mixture until smooth.
6. Spoon the batter into bun cases, put on a tray and bake for 30-40mins.
7. Cool completely on a wire rack before decorating with buttercream. To make this cream the butter and icing sugar together until smooth then slowly beat in 3 tbsp of strong brewed Rosie Lee tea, a little at a time. Use a piping bag to pipe swirls of buttercream onto each bun and then you're finished!