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Joy the Baker’s Mini Chamomile Cake with Honey Frosting

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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!

 

 

 

Mini Chamomile Cake with Honey Frosting

Yield: makes 12 mini cakes or cupcakes

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.
http://sweetlifebake.com/2012/02/24/joy-the-bakers-mini-chamomile-cake-with-honey-frosting/

 

*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.

© 2012, Sweet Life. All rights reserved. Please contact us to request written approval for reproduction of images and recipes.

28 Responses to Joy the Baker’s Mini Chamomile Cake with Honey Frosting

  1. [...] Mini Chamomile Cakes with Honey Frosting [...]

  2. Oh goodness these are delightful! You would have never gotten me out of your kitchen :)
    Magic of Spice recently posted..Carpaccio style Portabella Mushrooms and Asian Pears~A guest postMy Profile

  3. 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

  4. These are the perfect little cakes for a tea party, I’m pinning!

  5. I think your photos look gorgeous! And so do these cakes. Just perfect for a morning treat…love the flavors!
    Karen recently posted..The gift of food and Blood Orange MarmaladeMy Profile

  6. YUM! They look so pretty and I bet they are so yummy! I love the sound of chamomile dessert.
    Yvette ~ Muy Bueno recently posted..Dia de La Candelaria Menu – U.S. and GermanyMy Profile

  7. I’m sure Joy would tell you that’s exactly how these cakes should be enjoyed :)
    Great post!
    Foodness Gracious recently posted..Mini Chamomile Cakes with Honey Frosting, Joy The Baker Cook Book Spotlight…My Profile

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

    SAludos

  9. OMG!!! What a fantastic and delicious combination of flavours!!
    Cheers and hope you have a fantastic week,
    Lia.

  10. haha I definitely have those photography moments. And yeah…these really were THAT good!
    Joanne recently posted..Recipe: Baked Rigatoni with Brussels Sprouts, Figs and Blue Cheese {The Food Matters Project}My Profile

  11. Chamomile tea always leaves me so relaxed, so I know these little cakes would definitely put me in a Zen state of mind. ;)
    Carolyn Jung recently posted..Lights, Camera, Action — and Chef Bradley OgdenMy Profile

  12. so cute and lovely that the family were involved :-) and man so funny your mum said the same thing to you!
    rebecca recently posted..Chicken Cacciatore with Wild RiceMy Profile

  13. I guess this recipe was a little too successful. I think the idea of eating these cupcakes for breakfast is brilliant!
    Sue/the view from great island recently posted..KedgereeMy Profile

  14. 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.
    the wicked noodle recently posted..my destiny, fulfilled.My Profile

  15. Sounds like a successful recipe, for sure. I think your photos looks great, especially the up close one.
    Kim recently posted..Couscous Salad with Chickpeas, Sun-dried Tomatoes, and Goat CheeseMy Profile

  16. It’s no wonder they were gathered in your kitchen. This cupcake looks incredible.
    Christine @ Fresh Local and Best recently posted..Warm and Nutty Cinnamon Quinoa RecipeMy Profile

  17. love the chamomile + honey touch to these cupcakes! this is like a tea in a bread!
    Junia @ Mis Pensamientos recently posted..Sweet Adzuki Bean PorridgeMy Profile

  18. I think the photos came out great. I knew I could whip up the biscuits much faster than these cakes, so I went with them. Darn. I think I missed out.
    Michelle recently posted.."EB Mine" Brunch from Eggland’s Best & a GiveawayMy Profile

  19. Oh, these sound (and look!) delicious! I can see why you had to snap your photos quickly before they disappeared! Have a wonderful weekend~
    Liz recently posted..Cheese-Topped Onion Soup~My Profile

  20. 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!!
    Wendy (The Weekend Gourmet) recently posted..The Weekend Gourmet’s TV Debut: Cooking Jambalaya for Mardi Gras on Great Day SA!My Profile

  21. i find it completely perfect that your loved ones mill about the kitchen enjoying what you are baking…who needs a photo with all that great imagery!
    christy recently posted..Whole Wheat Honey & Goat Cheese Drop Biscuits {Joy the Baker}My Profile

  22. These cakes sound amazing with chamomile flavor and honey frosting, yum!
    5 Star Foodie recently posted..5 Star Makeover Roundup: BeetsMy Profile

  23. Sounds scrumptious! :)
    DessertForTwo recently posted..Half-Dozen Fried DonutsMy Profile

  24. So cute! I bet this would work with lavender as well.
    yummychunklet recently posted..ffwD: Cheese-topped Onion SoupMy Profile

  25. These are absolutely gorgeous and the flavors so uniquely refreshing :)

    I do like Joy!

    chow :) Devaki @ weavethousandflavors

  26. Nice flavors! Wonderful cupcakes,

    Cheers,

    Rosa

  27. And that’s the way food should be enjoyed! Your cupcakes look beautiful :D
    Heather @girlichef recently posted..50 Women Game-Changers (in Food): #36 Edna Lewis – Braised Beef Short Ribs w/ Whipped RutabagaMy Profile

  28. Oh yum! I’ve got to try this right away.
    Sommer@ASpicyPerspective recently posted..Creamy French Onion SoupMy Profile

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