Chamomile Cupcakes with Honey Glaze
- For the Cupcakes:
- Makes 12 cupcakes
- Print this Recipe!
- 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 (I got mine from tea bags)
- 1/2 cup milk (I used two percent)
- 1 large egg
- 1 teaspoon pure vanilla extract
- For the Glaze:
- 1 1/2 cups powdered sugar
- 1 tablespoon honey
- 5 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.