Pink Bubblegum Rooibos Herbal Tisane

Really, did S&V say “Bubblegum?” Yes, and you’ll be surprised by this flavored green rooibos blend! Just one sniff of this brewed tea and great memories may arise of your youthful self, chomping on bubblegum and competing to see who could blow the biggest bubble!  This delicious vibrant, reddish pink cup brews to a sweet bubblegum flavor with a slightly tart fruity finish.    Ingredients: Organic green rooibos, hibiscus and natural Bubblegum flavor. Brew tea at 212º - steep for 5 minutes. Pink Bubblegum Cupcakes 1 cup + 2 Tbsp whole milk 2 ½ Tbsp Pink Bubblegum Herbal Tisane 1 ½ cups all-purpose flour 1 tsp baking soda ½ cup tea milk ¼ tsp salt 1 cup sugar ½ cup canola oil 1 tsp vanilla extract 2 eggs Frosting 2 sticks softened butter Zest of 1 lemon 2 cups confectioner’s sugar ½ cup tea milk Directions: Heat the milk in a saucepan until steaming hot.  Turn off the heat, place the tea in the saucepan, stir, cover and steep for 5 minutes.  Strain into a measuring cup and press liquid out of the leaves to make 1 cup of milk. Preheat the oven to 350F. Line a cupcake pan with 12 liners. Sift together the flour, baking soda and salt. In an electric mixer mix the granulated sugar, oil, vanilla and eggs. Alternate adding the flour and the 1/2 cup of the milk tea until incorporated.  Fill the cupcake liners and bake for 15 minutes. Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes. Allow to cool completely before frosting. For the frosting: Cream the butter then add the lemon zest. Slowly alternate adding the confectioners' sugar and 1/2 cup milk tea until you reach the desired frosting consistency. Frost the cooled cupcakes and serve.