Delicious hibiscus cupcakes

Recipe for tea cupcakes with hibiscus and white chocolate cream

Here is a simple recipe for unique hibiscus cupcakes, enriched with the taste and aroma of hibiscus infusion and decorated with delicious white chocolate and hibiscus cream. These tea cupcakes make a wonderful and light dessert, perfect for special occasions, but also for a weekend treat with loved ones. Try this unique combination of flavors and surprise your family and guests!

Simple hibiscus cupcakes with cream recipe step by step

If you like sweet and small cupcakes and enjoy trying new flavors, then you must prepare these hibiscus and white chocolate cupcakes.

Hibiscus cupcakes recipe with video

Wypieki Beaty

A recipe for simple and extraordinary cupcakes with hibiscus infusion and a lightly hibiscus-flavored cream.

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

3 hours hrs

Total Time 4 hours hrs

Course Dessert

Kuchnia American cuisine

Servings 16

Calories 287 kcal

Wyposażenie

• Muffin tin or sturdy cupcake liners

Nie blokuj ekranu (Ekran pozostanie włączony)

Składniki

ingredients for hibiscus cupcakes

• 120 ml water (hot)
• 0.5 cup dried hibiscus
• 200 g wheat flour – all-purpose (1 and 1/3 cups)
• 2 teaspoon baking powder
• 100 g butter (softened)
• 150 g powdered sugar (1 cup)
• 2 eggs (size L – at room temperature)
• 1-2 teaspoons lemon juice (optional)

ingredients for hibiscus cream

• 150 ml heavy cream
• approx. 0.5 cup dried hibiscus
• 100 g white chocolate
• 250 g mascarpone cheese (cold)
• 100 ml heavy cream (cold)
• food coloring (optional)

Instrukcja

 

Step 1 – preparing the hibiscus infusion

• Pour hot water over the dried hibiscus flowers.
  0.5 cup dried hibiscus, 120 ml water
  
• Let it steep for about 15 minutes to infuse and cool slightly.

Step 2 – preparing the hibiscus cupcakes

• Sift the flour together with the baking powder.
  200 g wheat flour – all-purpose, 2 teaspoon baking powder
• In a bowl, mix together the sugar and butter until you get a fluffy and light mixture.
  100 g butter, 150 g powdered sugar
  
• Add the eggs one by one with a tablespoon of flour and mix briefly – just until combined.
  2 eggs
  
• Strain the brewed hibiscus through a sieve, add lemon juice (if using), and mix briefly.
  1-2 teaspoons lemon juice
  
• Add the rest of the flour and mix on low speed – just until the ingredients are combined.
  
• Spoon the batter into the prepared cupcake liners.
  

Step 3 – baking the hibiscus cupcakes

• Place the muffin tin with cupcakes into the oven preheated to 180 degrees Celsius (top-bottom mode).
• Bake the cupcakes for about 20 minutes – until a dry skewer test – a skewer inserted into the center of the cupcake must come out dry and clean – then the cupcakes are well baked.
• Remove the finished cupcakes from the oven and let them cool.

Step 4 – preparing the hibiscus mixture

• Heat the heavy cream in a saucepan.
  150 ml heavy cream
• Add the dried hibiscus to the hot cream and mix – set aside for about fifteen minutes – stirring occasionally.
  approx. 0.5 cup dried hibiscus
  
• Remove all pieces of hibiscus – try to drain it from the cream.
  

Step 5 – preparing the hibiscus cream for cupcakes

• Heat the cream again, and when hot, add the broken white chocolate – mix until dissolved.
  100 g white chocolate
  
• Cool the mixture thoroughly – you can put it in the refrigerator.
• Transfer the mascarpone cheese to a larger bowl, add the cold chocolate and cold heavy cream.
  250 g mascarpone cheese, 100 ml heavy cream
  
• Mix on high speed until you get a thick cream.
• If you want to give the cream a nicer pink color, you can add a little food coloring (I did).
  food coloring
  

Step 6 – decorating cupcakes with cream

• Transfer the cream to a piping bag and decorate the tops of the cupcakes with it.
  
• You can also place fresh fruits on top of the cream.

Film

Uwagi

A glass has a capacity of 250 ml. 

The recipe video is in Polish, but you can watch it to see the step-by-step process.

Prywatne

Tu możesz dodać swoje prywatne notatki

Wartości Odżywcze

Serving: 1pieceCalories: 287kcalWeglowodany: 23gProtein: 4gTłuszcz: 20g

Keyword cupcakes with chocolate cream, tea cupcakes

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Where did the idea for hibiscus cupcakes come from?

Some time ago, I came across hibiscus muffins on pinterest and really liked the idea. The author there added brewed hibiscus flowers to the cupcake batter, and I read in the comments that many people found this very bothersome. Additionally, the color of the muffins was fantastic, but unrealistic to achieve without adding food coloring. That’s why I decided to create my own recipe for hibiscus cupcakes and focused on using hibiscus infusion. This allowed me to get rid of the unappetizing petals from the batter. Before baking, the cupcakes had a nice and slightly pink color, but unfortunately, during baking, the color oxidized and they were no longer as pink. If you want their color to be stronger, you need to add a little red or pink food coloring to the batter. Gel or powder food coloring will work best. The cupcakes themselves turned out delicious and refreshing in taste – especially with the slightly hibiscus-flavored cream. Be sure to try this recipe and let me know how you liked it!

What are the essential ingredients for preparing hibiscus cupcakes?

To prepare tea cupcakes and white chocolate cream, you will need a few basic ingredients. Below is a condensed list of essential products and possible substitutes. All these products can be easily found in larger stores or discount supermarkets like Lidl, Biedronka, or Netto.

• butter – cupcakes require the use of soft butter, you will need 100 g of it, 82% fat butter will be best, but if you prefer mixed butter, you can also use it.
• hibiscus – look for dried hibiscus flowers – as a last resort, for the cupcakes themselves, you can use hibiscus tea in a sachet – use two sachets for the cupcakes and cream (do not tear it open!)
• whipping cream – to prepare the hibiscus cream, you will need a total of 250 ml of whipping cream. I used cream in a carton with 36% fat content, you can also use 30% fat cream.
• mascarpone cheese – you can easily buy this cheese in any Biedronka or Lidl, as well as in larger supermarkets
• white chocolate – for the hibiscus cream, you will need 100 g of white chocolate – when buying it in a store, pay attention to the package weight, as it is often sold in packages of 90 or even 80 g

How to make fluffy tea cupcakes – tips

These tea cupcakes owe their fluffiness to well-mixed butter and sugar. The butter must be soft and at room temperature. Therefore, take it out of the refrigerator well in advance – at least about 2 hours earlier. The eggs for the cupcakes should also be at room temperature, so take them out with the butter. If you forget to take out the eggs, put them in hot water for a few minutes to warm up.

Cream the butter together with sugar (I recommend powdered sugar here – use one cup – if you use regular granulated sugar, use 3/4 cup). I cream the butter with sugar on high speed with a mixer for several minutes. The butter should become light in color and noticeably fluffy. After that, mix the batter on lower speed and briefly – only until the ingredients are combined. This is so that the cupcake batter does not lose its fluffiness. Spoon the finished batter into the prepared cupcake liners – I put one slightly heaped tablespoon of batter per cupcake – remember that the cupcakes will rise slightly during baking, so do not add too much batter.

How to prepare hibiscus cream – tips

I decorated my cupcakes with a cream that also had a light hibiscus flavor. For this purpose, I heated some whipping cream with dried hibiscus flowers. Thanks to this, the cream gained not only a hibiscus flavor but also a nice pink color. Then, when adding the remaining ingredients, this color became increasingly lighter (which is understandable), so in the end, I added a little pink food coloring to make the cream more vibrant in color.

For the hibiscus cream to turn out well and hold its shape after being applied to the cupcakes, you must remember that all ingredients must be chilled before the final mixing of the cream. Therefore, put the mascarpone cheese and whipping cream in the refrigerator for several hours. Also, cool down, or even chill, the white chocolate dissolved in the cream. Then mix all ingredients together on high speed with a mixer – mix for several minutes. A well-mixed cream (especially one made with 36% cream) will be nicely stable, and when applied to cupcakes, it can last with them for several days.

How to store hibiscus cupcakes?

Due to the whipping cream-based frosting, it is best to store the cupcakes in the refrigerator. You can also keep the cupcakes themselves (without frosting) on the kitchen counter in an airtight container – this way they will stay nicely soft and perfect for eating. You can decorate the cupcakes with frosting just before serving. Store the frosting itself in the refrigerator and use it when you want to serve the cupcakes.

I hope you try this hibiscus cupcake recipe with this amazing hibiscus cream. If you do, I would be extremely happy if you leave your comment under this recipe :)

Recommended recipes for cupcakes with cream

Be sure to try my other recipes for delicious and beautiful cupcakes decorated with various cream flavors. Such cupcakes will be perfect for special occasions, but also for everyday as an accompaniment to coffee or tea. Here I recommend three such recipes, among others, and you will find many more recipes on my blog – you are warmly invited.

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