Roselle Cupcakes 洛神花杯子蛋糕

Ann Low

13 years ago

I’ve never heard of or seen Roselle (洛神花) before not until when I saw some of my blogger friends who used the fresh Roselle to make into jelly many months back. I was so eager to try this new ingredient at that time but unfortunately I couldn’t get the fresh ones from the market. Just one week ago as I was walking along Bugis Street, I saw a shop in Fu Lu Shou building basement, selling preserved dried Roselle . I was allowed to sample a little and immediately fell in love with it. The Roselle is not only sweet and sour, it is also crunchy and the price is reasonable, around two dollars for 200 gram. Besides snacking, I also added them in the cupcakes. The preserved dried Roselle tasted like dried cranberry in the cupcakes and you can still taste its crunchiness. Don’t you think it is also nice to go with a cup of Roselle tea as well? 🙂

The benefits of Roselle are that it helps lower cholesterol, normalize blood pressure, overcome cough, sore throat and sores and weight loss, You may like to read more about Roselle from here and here.

5 from 1 reviews

Roselle Cupcakes

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Ann Low

Serves: 15

Ingredients

150gSalted butter, softened
1 tsp Vanilla extract
220g Caster sugar
2 Large eggs (70g each)
185g Plain flour, sieved
75g Self raising flour, sieved
200g Natural yogurt/sour cream
100g Dried Roselle, cut into small pieces and coated with 1tbsp flour taken from the 185g plain flour above

Instructions

Preheat oven to 170C.
Beat butter, vanilla extract and sugar in a mixing bowl until light and fluffy. Add eggs, one at a time until combined. Transfer to a large bowl.
Fold in sieved flour and yogurt with a plastic spatula in two batches.
Add roselle flower and fold well.
Scoop mixture in cupcake liners and bake for about 30 minutes or skewer inserted in the center of the cake and comes out clean.

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