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Blueberry and chamomile cupcakes |lilcupcakemonkey.com

Blueberry & Chamomile cupcakes

Blueberry flavoured cupcakes filled chamomile curd and honey liqueur cream cheese frosting.

Course Breakfast, Dessert
Cuisine American
Keyword Blueberry, Chamomile, cooking with flowers, cream cheese, edible flowers, honey
Prep Time 1 hour
Cook Time 1 hour
Servings 18

Ingredients

Chamomile curd

  • 5 L Egg Yolks
  • 115 gm Salted Butter 1 stick
  • 150 gm Granulated Sugar ¾ cup
  • 100 ml Lemon Juice
  • 3 tsp Chamomile flowers (dry/ fresh) add more for an intense flavour

Blueberry Cupcakes (18 standard size)

  • 230 gm Salted Butter 2 sticks
  • 200 gm Granulated Sugar 1 cup
  • 4 L Eggs
  • 240 ml Buttermilk (substitute with milk and 2 tsp lemon juice) 1 cup
  • 250 gm Cake flour 2 cups
  • 1½ tsp Baking powder
  • 250 gm Blueberries
  • 2 tsp Flour (for coating the blueberries)

Honey Liqueur Cream Cheese frosting

  • 250 gm Cream cheese 8 oz / 1 cup + 2 tbsp
  • 185 gm Salted Butter about 1½ stick
  • 350 gm Icing sugar 3½ cup
  • 30 ml Heavy Cream/ Whipping Cream
  • 2 tbsp Honey liqueur / honey

Instructions

Chamomile curd

  1. Add all ingredients in a metal or a glass bowl. On a pan with simmering water, place the bowl with the ingredients and whisk slowly.

  2. Keep whisking gently until the curd starts to thicken. Make sure that the bottom of the bowl does not touch the simmering water.

  3. Once the curd starts to thicken, remove from heat. Strain it to remove chamomile flower/ tea and the egg white bits that may have been slightly cooked in case the water was too hot or the bowl touched the water.

  4. Store it in a bottle until needed for the cupcakes, the curd can be stored in the refrigerator for upto 3 weeks.

Blueberry Cupcakes (18 standard size)

  1. Preheat the oven to 180°C/ 350°F. Line the muffin tin with liners.

  2. In a bowl of a stand mixer fitted with paddle attachment, add the butter and sugar. Cream the butter and sugar until light, pale and fluffy.

  3. Add and beat one egg at a time. Add half of the buttermilk / milk and lemon juice mix into the bowl.

  4. Sift in the dry ingredients (Flour and baking powder). Add the rest of the buttermilk and Mix thoroughly until all the ingredients are incorporated.

  5. In a bowl, add the blueberries and toss them in a little bit of flour until they are lightly coated with flour.

  6. Add these blueberries into the batter and fold gently.

  7. Divide the batter into the cupcake liners. Bake for 20 minutes or until the tops are light springy and golden. Remove from oven and let them cool on a cooling rack.

Honey Liqueur Cream Cheese frosting

  1. In a bowl, fitted with a paddle attachment on a stand mixer. Add the butter and sift ⅓ portion of the icing sugar into the bowl with butter. Cream the butter and icing sugar.

  2. Add the cream cheese and add another ⅓ portion of the icing sugar into the bowl with butter. Beat for 30 seconds to a minute.

  3. Add the remaining icing sugar, honey liqueur/ honey into the bowl and beat for 30 seconds to a minute or until its light and smooth.

Assembly

  1. Once the cupcakes and the chamomile curd are in room temperature, the cupcakes are ready to be assembled.

  2. Using a cupcake corer or a pairing knife, core the center of the cupcakes.

  3. Fill the centers with chamomile curd. Transfer the frosting into a piping bag with a piping tip of your choice. Frost the cupcakes and enjoy them!