|A few cupcakes were even stuffed|
with black cherry jelly!
As the tea steeped in heavy cream, the aroma of the tea all of sudden transformed. Rather than the tart cherry and rose bouquet that I got so used to, I was hit with the most scrumptious, bold perfume of a Matcha tea. (Surprise! Mild taste no more!) Since the cherry and rose aromas got somewhat lost in the steeping process, I decided that I would put them back in, but into the frosting instead. Instead of just butter and confectioner's sugar, I added black cherry jelly and a splash of rose water to bring it back to the Cherry Rose Sencha I love so much.
|Black cherry jelly, Cherry Rose Sencha|
unbleached basket coffee filters