Light and fragrant, this cupcake gets its flavor from the chamomile infusion– enhanced by honey whipped cream, adorned with edible flowers– is divine. Its taste is as refined as its natural beauty.
¾ cup (1 ½ stick) unsalted butter, room temperature
1/3 cup dried chamomile flowers
1 ¼ cups – flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
1 teaspoon vanilla extract or lemon zest
¾ cup sugar
2 large eggs
Edible flowers or Chamomile flowers, optional
Honey Whipped Cream, Recipe Below
Preheat oven to 350 degrees. Line mini-cupcake tin with paper liners. Makes 3 dozen mini-sized or 1 dozen large.
Heat butter in a saucepan over low heat until melted, careful not to brown it. Add the chamomile and let it steep for 5 minutes. Remove from heat and let it stand for 5 more minutes. Strain the chamomile through a sieve and set butter aside to cool.
In a small bowl, whisk together flour, baking powder, and salt and set aside. In another bowl, mix milk and vanilla; set aside.
Cream together the butter and sugar until light. Add eggs one at a time, beating well after each addition.
With mixer on low-speed, add half of dry ingredients, followed by milk, then remaining dry ingredients. Do not over mix.
Using an ice cream scoop divide batter into prepared muffin cups, filling about 2/3 full.
Bake 13 minutes, until a toothpick inserted in center of a cupcake comes out clean.
Cool cupcakes on a rack before frosting. Ice with honey whipped cream. Sprinkle crushed chamomile over the top and decorate with edible flowers.
Honey Whipped Cream
1 ½ cup heavy cream
3 Tablespoons honey
Pour heavy cream in a bowl and using a wire whisk whip the cream until it thickens slightly. Add the honey and mix until it holds soft peaks.