RECIPE: Chamomile Cupcakes

RECIPE: Chamomile Cupcakes #baking #dessert #tea
The two days of summer rain we’ve had here in the Pacific Northwest has got me in the mood to bake, curl up with a favorite book, pour a hot cup of tea and listen to the thunder and rainfall. I’m no where near ready for summer to end, but the break of cooler weather has been nice. I found a recipe on Food52.com for Chamomile Cupcakes and had to give in to the urge to start up the oven and bake something delicious. I have a lot of dried chamomile on hand and have been looking for creative ways to use it and this recipe was just the type of treat I was looking for.

RECIPE: Chamomile Cupcakes #baking #dessert #cupcake
RECIPE: Chamomile Cupcakes #baking #dessert
 

RECIPE: Chamomile Cupcakes
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 18
Ingredients
  • 1 cups white sugar
  • 1 lemon's zest
  • 1 cup unsalted butter
  • ½ cup chamomile tea leaves
  • 3 eggs
  • 1½ cup all-purpose flour
  • ½ cup milk (I used almond milk)
  • 1 cup unsalted butter (softened)
  • ¼ cup confectioner's sugar
  • ½ cup honey
Instructions
  1. Whisk together ¾ cup of white sugar and the lemon zest. Allow to rest for about 30 minutes to infuse the lemon flavor.
  2. Melt 1 cup of butter in a saucepan. Stir in tea leaves and heat on low heat for 5 minutes. Remove from heat and let cool for 5 minutes, then strain through a fine mesh sieve. Let cool completely.
  3. Preheat your oven to 350 degrees. Whisk together lemon sugar and tea-infused butter. Whisk in egg yolks until completely incorporated, reserving the egg whites in a small bowl.
  4. Alternate beating in the flour and milk until you have a smooth batter. In another clean and dry bowl, whisk egg whites until foamy. Add ¼ cup of sugar and whisk until stiff peaks form.
  5. Gently fold egg whites into the batter in 3 additions. Fill cupcake liners ⅔ full and bake for 20 minutes, or until a skewer poked into the centre comes out clean. Allow to cool completely.
  6. To make the frosting, cream 1 cup of butter and ¼ cup of confectioner's sugar until smooth. Add honey and beat until smooth. Pipe icing over cupcakes. Eat right away or refrigerate until ready to serve.

RECIPE: Chamomile Cupcakes #baking #dessert #cupcake
RECIPE: Chamomile Cupcakes #baking #dessert #cupcake

Comments

  1. says

    I know what you mean. This weather is bringing on the cozy bug, and suddenly I’m feeling very fall. I’m not quite ready for summer to end yet, but the change in pace has been most welcome.

    Your cupcakes look amazing! I bet they taste delicious. I love the tiny chamomile flower garnish on top.