Rooibos Tea and Chocolate Cupcakes

A fellow blogger *My Love Affair with Cape Town* has been receiving boxes of wine and food goodies from a company called Ooh! Box whereby Members can receive a *GOODIE* box delivered to their door every month (in South Africa) to the value of R500 but at the discounted rate of R295 (41% savings!).

The Selections contain everything from Wine to Olive oils to Balsamic Vinegars, Coffees, Teas, Chocolates… etc… And her 2nd box arrived earlier in June… read about it here.

Now, I wasn’t in town (in fact – I wasn’t even on the same continent) in order to see or enjoy the contents… BUT I did pick up on the fact that the box also contained 2 recipes…one of which had me 110% intrigued! Rooibos Chocolate Cupcakes – hello!

This is a recipe from food Editor Carmen Niehaus – who has been providing sources of food inspiration for YOU and Huisgenoot magazines since 1989 (and to top it off – is also filling the shoes of decor editor – plus has published more than 20 cookbooks!) SA’s very own Nigella, ne?

So I decided to spoil my colleagues and whip up  a batch of these … plus I was hoping to bribe them to vote for me… AND introduce these European heathens to the joy that is Rooibos Tea (aka Bush Tea or Red Bush tea)! Which we all know has the most amazing health benefits (acts against nervous tension, allergies and digestive problems). PLUS two rooibos flavonoids, quercetin and luteolin have been known to have cancer fighting qualities… so come on, pour yourself a cuppa 🙂

Rooibos Chocolate Cupcakes

with icing

2 Rooibos Tea bags

4 extra large eggs (separated)

450ml flour

250ml (1cup) boiling water

375ml (1.5cups) sugar

15ml (1Tablespoon) baking powder

125ml (0.5cup) cocoa

125ml (0.5cup) oil

2ml salt

5ml (1teaspoon) vanilla essence)

  1. Add Teabags to boiling water and infuse until STRONG. Remove bags
  2. Add cocoa to tea & mix to form a paste
  3. Beat Egg yolks and sugar. Then add oil, vanilla essence and cocoa paste and blend
  4. Sift dry ingredients into egg misture and blend
  5. Beat egg whites until stiff and fold in

    ready to pop into the oven


  1. Place in greased paper cups and bake at 180C for 15minutes

    before icing



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