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.