Honey Cupcakes with Chamomile Frosting
User Reviews
5
Honey Cupcakes with Chamomile Frosting
Description
Honey Cupcakes with Chamomile Frosting combine classic cupcake ingredients like flour, baking powder, and eggs with honey to add natural sweetness and moisture. The inclusion of sour cream or yogurt keeps the texture tender and slightly rich. The cupcakes bake to a soft and light crumb, with a subtly sweet flavor enhanced by vanilla extract.
The frosting stands out by incorporating chamomile tea leaves steeped in melted butter, imparting a gentle floral taste to the buttercream made from powdered sugar and heavy cream, creating a creamy, smooth topping. Fresh nasturtium and chamomile leaves along with blackberries are used as garnishes, adding an herbal and fruity dimension and an attractive finish.
This treat is suitable for those who appreciate subtle floral notes in baked goods and works well for tea parties or light dessert occasions. The combination of honey and chamomile is soothing without being overpowering, providing a balance of sweetness and aroma in each bite.
Ingredients
Cupcakes:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup milk whole
- 1/4 cup sour cream or yogurt
- 1 teaspoon vanilla extract homemade or store-bought, pure
- 1/2 cup butter at room temperature, unsalted
- 1/2 cup granulated sugar white
- 4 tablespoons honey
- 2 egg large
Chamomile Buttercream:
- 1/2 cup butter at room temperature, unsalted
- 4 bags chamomile tea
- 2 cups powdered sugar sifted
- Pinch kosher salt
- 2 tablespoons heavy cream
Topping:
- nasturtium leaf fresh
- chamomile leaf organic
- 1/2 cup blackberry
Instructions
To Make the Cupcakes:
- Preheat oven to 350 degrees F. Insert cupcake liners into a cupcake tin. In a medium bowl, whisk together the flour, baking powder and salt. In a measuring cup, measure out the milk and then whisk in the sour cream or yogurt. Set aside.
- In the bowl of a stand-up mixer, add the butter, sugar and honey. Cream together until light and fluffy, about 2 minutes. Crack in the eggs and mix until combined. Add the flour in a few batches, alternating with the milk/yogurt mixture, until combined.
- Divide the batter amongst the 12 cupcake liners, filling them up about 3/4 of the way. Transfer to the oven to bake for 15 to 18 minutes, until a skewer when inserted into the center comes out clean. Allow to cool for 5 minutes before moving cupcakes to a cooling rack.
To Make the Chamomile Buttercream:
- In a saucepan, add the butter and melt over medium-low heat. Turn the heat off and open the tea bags and pour the chamomile leaves into the butter. Allow to steep for 10 minutes. Pour the melted butter through a sieve to remove and discard the chamomile leaves. Place the strained and melted butter in the fridge to cool for 45 minutes to 1 hour. The butter should be softened but not rock hard.
- Transfer the butter to a stand-up mixer, along with the sifted powdered sugar, salt and heavy cream. Beat until light and fluffy, about 1 to 2 minutes.
- Frost the cupcakes how you like. My favorite way recently is the super lazy way: I place two small scoops of frosting on top and then smooth it out into one layer with a small offset spatula.
- Then I run an offset spatula all the way around the edges' of the cupcakes. Lastly, there’s a little swoop I make on the center. I decorated these with organic chamomile leaves, nasturtium leaves and a blackberry. And then! i dusted them with powdered sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 118mg | 5% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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