Honey Cupcakes with Chamomile Frosting
Indulge in these delightful Honey Cupcakes with Chamomile Frosting, where floral notes meet natural sweetness. Perfect for any occasion, they will leave your guests craving more. Try these enchanting cupcakes tonight!
Equipment
- Stand-up Mixer
- Spatula
- Cupcake Tin
- Piping Bag
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Kosher salt
- 3/4 cup Whole milk
- 1/4 cup Sour cream or yogurt
- 1 teaspoon Pure vanilla extract
- 1/2 cup Unsalted butter at room temperature
- 1/2 cup White granulated sugar
- 4 tablespoons Honey
- 2 large Eggs
- 4 bags Chamomile tea
- 2 cups Powdered sugar sifted
- 1 pinch Kosher salt
- 2 tablespoons Heavy cream
- Fresh Nasturtium leaves for garnish
- Organic Chamomile leaves for garnish
- 1/2 cup Blackberries
Instructions
- Preheat your oven to 350 degrees F. Make sure your oven is fully heated before you pop the cupcakes in. This step is crucial for ensuring they rise properly.
- Insert cupcake liners into a cupcake tin. I love using colorful liners to make the presentation even more festive.
- In a medium bowl, whisk together all-purpose flour, baking powder, and kosher salt until well combined. This ensures even distribution of the leavening agent.
- In a measuring cup, measure out whole milk and whisk in the sour cream or yogurt. The combination adds moisture and a slight tang to the batter.
- In the bowl of a stand-up mixer, add unsalted butter, white granulated sugar, and honey. Cream together until light and fluffy, about 2 minutes. You want it to be pale in color!
- Crack in the large eggs and mix until combined. Make sure to scrape down the sides of the bowl to incorporate everything.
- Gradually add the flour mixture in a few batches, alternating with the milk mixture, mixing just until combined. Be careful not to overmix; you want a tender cupcake.
- Divide the batter amongst the 12 cupcake liners, filling them up about three-quarters of the way. This allows room for them to rise without overflowing.
- Transfer to the oven and bake for 15 to 18 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes before moving them to a cooling rack. Cooling is crucial to prevent sogginess.
- While the cupcakes cool, melt unsalted butter in a saucepan over medium-low heat. Turn off the heat and open the chamomile tea bags, pouring the chamomile leaves into the melted butter. Allow to steep for 10 minutes to infuse the flavor.
- Pour the melted butter through a sieve to remove the chamomile leaves. Place the strained butter in the fridge to cool for 45 minutes to 1 hour. It should be softened but not rock hard.
- Transfer the cooled butter to the stand-up mixer, along with sifted powdered sugar, kosher salt, and heavy cream. Beat until light and fluffy, about 1 to 2 minutes.
- Frost the cooled cupcakes as desired. An easy method is to place two small scoops of frosting on top and smooth it out with a small offset spatula.
- Decorate with organic chamomile leaves, nasturtium leaves, and a blackberry on top for that extra touch. Dust with powdered sugar for a beautiful finish!
Notes
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the frosted cupcakes for up to 2 months. Just make sure to wrap them tightly to avoid freezer burn.
- Adding Fruit: Incorporate pieces of fresh fruit like blueberries or strawberries into the batter for a fruity twist.
- Alternative Frosting: Try swapping out the chamomile frosting for a lemon or lavender frosting for a different flavor profile.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version of these cupcakes.
- Honey Variations: Experiment with different types of honey, such as wildflower or clover, to see how it changes the flavor.