Saturday, April 7, 2012
Chamomile Cupcakes with Honey Frosting
Last month...or maybe it was the month before when I was reviewing Joy Wilson's new cookbook, Joy the Baker, these delightful little mini cakes...aka cupcakes were one of the optional assignment recipes. I didn't have the chance to do them at the time but the thought of chamomile cupcakes just wouldn't let me go.
And boy....am I glad. I made them. Ate one. Loved it. Went back for more the next day....and they were gone. I didn't even have a chance to share them at work.
Yes, they are THAT good. They're earthy and sweet but not your typical cupcake sweet. Oh, and for the frosting...instead of using honey, I used agave syrup.
They taste like cupcakes for grown ups. Perfect for afternoon tea (does anyone really do that?)....a baby shower, wedding shower....any get together would be a great excuse to whip up a batch.
Mini Chamomile Cakes with Honey Frosting
1/4 cup butter
1 cup all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
3 tablespoons dried chamomile from tea bags *
1/2 cup milk
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
1 tablespoon honey
6 tablespoons heavy cream
pinch of salt
Preheat the oven to 325' (I had issues with this temperature. 350' seems to work better for me)
Line 12 muffin tins with cupcake liners
* Note: For the chamomile...you will need 9 teabags. Each teabag holds 1 teaspoon of tea. 3 teaspoons = 1 tablespoon
In a mixing bowl, (carefully) beat together the butter, flour, sugar, baking powder, baking soda, salt and chamomile. The mixture will be course and crumbly.
Whisk together the milk, egg and vanilla extract. Add half of the milk mixture to the crumbly mixture and beat until incorporated. Add the remaining milk and continue beating for one minute.
Evenly divide the batter between the 12 lined muffin tins. Bake for about 17 - 20 minutes or until a toothpick thats been inserted into the middle comes out clean.
Allow to cool completely before frosting.
While those babies are cooling, make the frosting by whisking together the powdered sugar, honey, cream and salt until smooth.
Once the cakes are cooled, generously spread that icing on. If desired and if you have any teabags left......sprinkle a little in the centers to garnish.
These are so good, I think they belong with the Easter menu.