When i got hold of a pack of Chamomile tea, one of the first things i wanted to do was make them into cupcakes… obviously! and hence the chamomile cupcakes with lemon buttercream frosting and a drizzle of honey!!!
Ingredients
(makes 9 standard cupcakes)
Chamomile Cupcakes:
Ingredients
(makes 9 standard cupcakes)
Chamomile Cupcakes:
- Flour – 110gm
- Butter – 100gm
- Sugar – 100gm
- Chamomile teabag – 2-3 (if you can get loose tea, thats great too!)
- Milk – 120ml
- Baking powder – 1 teaspoon
- Vanilla extract – 1/2 teaspoon
Lemon Buttercream Frosting:
- Lemon Juice – 1 tablespoon
- Lemon extract – 1/4 teaspoon
- Butter – 100gm
- Icing sugar – 250- 300gm
- Lemon yellow food colouring (optional)
- Honey – to drizzle
Method
Cupcakes:
- Boil the milk and put in the tea bags, let them soak in well and let it cool.
- Preheat the oven to 180 degrees celsius. Line the muffin tin with 9 standard cupcake liners.
- Cream the butter and sugar until light and fluffy.
- Beat in one egg at a time. Add in the vanilla and the chamomile tea.
- Sift in the flour and baking powder and mix well until completely incorporated.
- Scoop in the batter in the cupcake liners, scoop in about 2/3 rd of the liner or use an large ice-cream scoop.
- Bake for about 15-20 minutes, check from about 18 minutes.
- Using a skewer or a tooth pick check to if completely baked.
- once baked, let it cool on a cooling rack.
Lemon Buttercream Frosting:
- Cream the butter until light, pale and fluffy.
- Beat in a portion of the icing sugar, add the lemon juice and lemon extract and beat for about a minute.
- Beat in the rest of the icing sugar.
- Add few drops of the yellow colour and mix well until completely incorporated.
Frost away and drizzle a bit of honey!
Happy Baking
xx
xx