Sweet Life

Cooking, Eating, Living My Sweet Life in Texas

Baked Goods » Joy the Baker’s Mini Chamomile Cake with Honey Frosting

Joy the Baker’s Mini Chamomile Cake with Honey Frosting

Mini Chamomile Cakes with Honey Frosting

 

This was the quickest photo shoot that has ever taken place in my kitchen.

 

I take full responsibility.  I decided to bake these mini chamomile cakes in the morning hours, the exact hours that everyone began to rustle out of bed.  My nieces floated into the kitchen and knew something was up.

They never left. Enter my two girls, little sister and my mom. I grabbed my camera, but it was no use. Piping cups of tea, coffee and cold milk made their to the table all while grabbing my photo subject. No use. I gave up grabbed a cup of tea and enjoyed them with my family.  A true sign of success, so please forgive the fuzzy, shaky, off balance shots.   A true testament these mini chamomile cakes are worth baking.

 

 

Mini cakes infused with chamomile tea are baked until tender.  Topped with the dreamiest honey frosting.  The frosting is laced with honey adding a delicate sweet touch.  Top with a garnish of tea and enjoy with a steamy cup. Even better the next day if there is any left. Enjoy!

 

 

 

Print
Mini Chamomile Cake with Honey Frosting
Author: Vianney Rodriguez
Ingredients
  • For the cakes:
  • 1/4 cup 1/2 stick butter
  • 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 from tea bags
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • For the frosting:
  • 2 cups powdered sugar sifted
  • 1 tablespoon honey
  • 6 tablespoons heavy cream
  • Pinch of salt
Instructions
  1. Place a rack in the upper third of the oven, and preheat to 325 degrees F.
  2. Line a cupcake pan with paper or foil liners and set aside.
  3. You can also grease and flour the cupcake pans and not use any liners.
  4. To make the cakes: in the bowl of a stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, salt, and chamomile leaves.
  5. The mixture will be slightly coarse and sandy when mixed for several minutes.
  6. Whisk together milk, egg and vanilla.
  7. Pour half of the milk mixture into the flour mixture with the mixer on medium-low speed.
  8. Beat until just incorporated.
  9. Pour in the remaining milk mixture, and turn mixer up to medium.
  10. Beat for 1 minute, until well blended.
  11. Divide the batter between the prepared cupcake cups.
  12. There isn’t a lot of batter, so you’ll only fill the liners up about halfway.
  13. You’ll also need a spatula to scrape the bowl for remaining batter.
  14. This recipe doesn’t waste a drop of cake batter.
  15. Bake cupcakes for 17 to 20 minutes or until a skewer inserted in the center comes out clean. Remove from the oven, and allow cakes to cool in the pan for 10 minutes.
  16. Remove cakes to cool completely on a wire rack before frosting.
  17. To make the frosting: whisk together sifted powdered sugar, honey, cream, and salt in a medium bowl.
  18. Whisk until smooth.
  19. Use a butter knife to generously spread the frosting a top the cooled cupcakes.
  20. Sprinkle with a bit of chamomile leaves and arrange on a pretty plate.
  21. Cakes will last, well wrapped, at room temperature for up to 3 days.

 

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Sweet Life Disclosure: I was invited to participate in the Cooking Spotlight  and  received the cookbook from the publisher. My thought, love and passion  remain my  own.

 

 

Comments

  2. Moinette says

    I’m always torn when people grab for food before I’ve had a chance to take photos. It definitely is a sign of success, and I can’t blame your family for snapping these up before you had a chance. The photos you did post have me drooling.
    I love alternative flavours for cake, so this is a must try!

    xx

    Reply

  7. pily says

    Los ví con girlicher… se ven lindos, y si las dos lo han hecho quiere decir que están deliciosos!!! 😀
    Siempre tienes fotos hermosas!! a mí con mi familia tengo que tomar las fotos en 1 minutos o comienzan los problemas ;D

    SAludos

    Reply

  13. the wicked noodle says

    I was thinking that it was such a pretty photo then I read that it was your quickest photo shoot ever! So clearly you know what you’re doing since the photo is beautiful. Such gorgeous cakes, too.

    Reply

  18. Liz says

    Oh, these sound (and look!) delicious! I can see why you had to snap your photos quickly before they disappeared! Have a wonderful weekend~

    Reply

  19. Wendy (The Weekend Gourmet) says

    Thanks for the sweet compliment on my blog…you’re a doll! These look so good…I’m always trying to work on my baking chops. I make myself bake, but it doesn’t come so naturally to me! Have a great weekend…enjoy the beautiful weather!!

    Reply

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