In a small pan, add the milk and chamomile flowers/ tea. Let it simmer, take it off the heat and let it come to room temperature.

Once its room temperature, strain the flowers from the milk and keep aside.

Preheat the oven to 350° F/ 180° C. Line the cupcake liners in a cupcake/ muffin tin.

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

Add and beat one egg at a time. Sift the dry ingredients ( All purpose flour + Baking powder) into the bowl.

Add the chamomile milk into the bowl. Beat until all the ingredients are incorporated thoroughly.

Scoop the batter into the cupcake liners and bake for 18 minutes. Check to see with a wooden skewer to see if completely baked or until it golden and spongy on top.

Remove from oven and let it cool on cooling rack.

In a bowl, attached with a paddle attachment of a stand mixer. Add the butter and half of the icing sugar, cream and beat until light.

Add the honey and the rest of the icing sugar. Beat the mixture until it reaches the piping consistency.

If the buttercream is runny, add more icing sugar. If the buttercream is too stiff to pipe, add 1 tsp of milk/ cream to get to perfect consistency.

Once the cupcakes are down to room temperature, pipe the honey buttercream frosting using a round piping tip. Garnish with fresh chamomile flowers or a drizzle of honey.