Epcot’s Food and Wine Festival is known for its amazing tastes of the world. Not only do guests have the opportunity to enjoy flavors from across the globe, they can have some up-close-and-personal time with some professional chefs. The Festival Welcome Center Culinary Demonstration Stage is home to exclusive cooking demonstrations, at 1 p.m., 3 p.m., and 5 p.m. and seats are $15 per guest (tax is included; alcohol will only be served to guests over 21).
Wednesday, October 22, retro rad Emily Ellyn (Next Food Network Star finalist, Cupcake Wars winning team member, World Food Championships judge) will be on stage at both 3 and 5 p.m. cooking up her Chocolate Tea Cake Filled with Rose Water Frosting a.k.a. “I’m a Little Tea Cake”, served with Banfi’s Rosa Regale. Also on the menu: Zucchini Limoncello Curd and Ricotta “Whey” Tea Sandwiches with Avero Limoncello from Campania, Italy.
Photo courtesy Emily Ellyn Productions
Chocolate Tea Cake Filled with Rosewater Frosting
Courtesy of Emily Ellyn — EmilyEllyn.com
Prep Time: 15 minutes
Cook Time: 11 — 35 minutes
Total Time: 26 – 50 minutes
Serves: 24 mini sized cupcake or 12 classic sized cupcakes
Tea Cake Ingredients:
1 ¾ cups all-purpose flour
2 cups sugar
¾ cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shake
½ cup vegetable oil
2 eggs, room temperature
1 teaspoon pure vanilla extract
2 teaspoons Garam Masala
1 cup fresh brewed black tea (Brew Strong 4 bags to one cup water)
Rose Water Frosting:
1/2 cup (1 stick)(114g) unsalted butter, room temperature
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1/4 cup cream cheese
1/8 teaspoon rosewater, or more to taste
Pinch of salt
Few drops pink food gel coloring (optional)
24 candied rose petals from Fresh Origins
Directions For Cake:
Preheat the oven to 350°F degrees.
Line a mini-sized cupcake pan or classic-sized cupcake pan with 24 mini cupcake liners or 12 classic cupcake liners.
Sift the flour, sugar, cocoa, baking soda, baking powder, Garam Masala and salt into the bowl of the mixer fitted with the paddle attachment and mix on low speed until combined.
In another bowl combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry in three additions while mixer is running.
With the mixer still on low, add the tea and stir just to incorporate (do not over mix), scraping the bowl with a rubber spatula.
Fill 24 mini cupcake liners ¾-full with batter and bake for 11 minutes or fill regular-size cupcakes 3/4 –full with batter and bake for 30 minutes, or until baked through. Cool the cupcakes completely.
Directions for Rosewater Frosting:
In mixer fitted with the paddle attachment, combine cream cheese and butter on low, for about 2 minutes. Work in the sifted sugar until smooth and then add vanilla, and mix on low speed for about 2 minutes.
Add salt, rosewater and pink gel color, and mix on medium-high for 2 minutes.
Gently place the cooled cakes on a pedestal or plate.
Pipe Rosewater Frosting onto cakes with a pastry bag fitted with star tip.
Garnish with a candied rose petal.