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!
- 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
- Place a rack in the upper third of the oven, and preheat to 325 degrees F.
- Line a cupcake pan with paper or foil liners and set aside.
- You can also grease and flour the cupcake pans and not use any liners.
- 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.
- The mixture will be slightly coarse and sandy when mixed for several minutes.
- Whisk together milk, egg and vanilla.
- Pour half of the milk mixture into the flour mixture with the mixer on medium-low speed.
- Beat until just incorporated.
- Pour in the remaining milk mixture, and turn mixer up to medium.
- Beat for 1 minute, until well blended.
- Divide the batter between the prepared cupcake cups.
- There isn’t a lot of batter, so you’ll only fill the liners up about halfway.
- You’ll also need a spatula to scrape the bowl for remaining batter.
- This recipe doesn’t waste a drop of cake batter.
- 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.
- Remove cakes to cool completely on a wire rack before frosting.
- To make the frosting: whisk together sifted powdered sugar, honey, cream, and salt in a medium bowl.
- Whisk until smooth.
- Use a butter knife to generously spread the frosting a top the cooled cupcakes.
- Sprinkle with a bit of chamomile leaves and arrange on a pretty plate.
- Cakes will last, well wrapped, at room temperature for up to 3 days.
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.