Add 1 egg at a time, and once incorporated, add buttermilk.
Add ⅓ of the dry mixture at a time (mixing minimally).
Line and fill tins ¾ of the way.
Bake for 20-22 minutes.
Allow to rest for 5 minutes before removing from cupcake tin.
Allow to cool completely before topping with icing!
If you’d like the icing, combine 1 tablespoon of hibiscus powder with 2 tablespoons boiling water. Mix until well combined and completely dissolved. In a medium bowl, whip ½ cup butter and 2 cups powdered sugar. Add hibiscus mixture and whip until icing forms! Enjoy!