This recipe forever won a way into my heart. You are going to love me for sharing this with you. It’s one of my favorite cupcake recipes , and the combination of ingredients is so delicate, unexpected and pleasing. Don’t be nervous about the tea! It gives such a mild enhancement to the flavor even unadventurous people will like this. I got this recipe from the Joy the Baker cookbook, the source of many excellent recipes, and I highly advise you try these for any gathering, bridal shower, tea party, breakfast or brunch you have. In short, try these whenever and wherever and you’ll find them to be a crowd pleaser. They come together in no time which is such a plus for a dessert. I made them after my morrocan tagine and curried couscous dinner, and the exotic flavor in the cupcake really worked well with the above. The cupcakes are infused with delicate chamomile flavor which pairs perfectly with the honey icing on top. I’d love to experiment with other tea flavors too! They look so pretty, and they taste even better then they look. For maximum effect serve with tea…we had authentic morrocan tea with these…Enjoy!
Honey Chamomile Cupcakes adapted from Joy the Baker Cookbook
For the Cupcakes:
1/4 cup (1/2 stick) unsalted butter, softened
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3 tablespoons dried chamomile (tea bags)
1/2 cup milk (low fat works fine)
1 large egg
1 teaspoon pure vanilla extract
For the Glaze:
1 cup powdered sugar, taste and add extra 1/2 cup if desired
1 tablespoon honey
about 5 tablespoons heavy cream
pinch of salt
Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Line a cupcake pan with paper or foil liners and set aside.
To make the cakes: in the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, pinch of salt, and chamomile leaves. Mix on medium speed until the mixture is slightly coarse and sandy. This takes about 5 minutes.
While the mixture beats, in a small bowl, whisk together milk, egg, and vanilla extract.
Pour half of the milk mixture into the flour mixture. Beat until just incorporated. Pour in the remaining milk mixture, turn the mixer up to medium-high speed and beat for 1 minutes, until well blended.
Divide the batter between the prepared cups. There isn’t a lot of batter so you’ll only fill the cups up half way. You’ll also need to scrape the bowl for remaining batter. This recipe doesn’t waste a drop.
Bake the cupcakes for 17 to 20 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes. Remove the cupcakes from the pan to cool completely before frosting.
To make the glaze: in a medium bowl, whisk together powdered sugar, honey, cream, and salt. Whisk until smooth. Use a butter knife to generously spread the frosting atop the cooled cupcakes. Sprinkle with just a bit of chamomile tea leaves and arrange on a pretty plate. Cakes will last, well wrapped, at room temperature for up to three days.