Light and fragrant, honey chamomile cupcakes get their distinctive flavor from an aromatic tea infusion. Topped with clouds of honey whipped cream and jewel-like edible flowers, these miniature cakes— are simply divine. Their taste is as refined as their beauty.
Honey Chamomile Cupcakes
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.