Honey & Chamomile Cupcakes

Honey & Chamomile Cupcakes
Yields 12
Light, delicate and just a little bit posh! These cupcakes are ideal for afternoon tea in the garden.
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Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 30 min
Ingredients
  1. Honey & Chamomile Cupcakes
  2. Slightly adapted from Joy the Baker
  3. Makes 15 fairy cakes
For the cakes
  1. 2 oz unsalted butter, softened
  2. 1 cup plain flour
  3. 3/4 cup caster sugar
  4. 1 tsp baking powder
  5. 1/2 tsp bicarbonate of soda
  6. 1/4 tsp table salt
  7. 2 tbsp dried chamomile (about 6 Twinings tea bags)
  8. 1/2 cup milk
  9. 1 large egg
  10. 1 tsp vanilla extract
For the icing
  1. 1 1/2 cups powdered sugar
  2. 1 tablespoon honey
  3. zest of 1 lemon
  4. 6 tbsp double cream
Instructions
  1. Preheat the oven to 180 degrees C (160 deg C fan)
  2. Line a cupcake tin with paper cases. I used fairy cake cases as I wanted more dainty cakes, which made about 15, but the batter should make about 12 normal sized cupcakes.
  3. Add the butter, flour, sugar, baking powder, bicarbonate of soda, salt and chamomile to a bowl or the bowl of a free-standing mixer. Mix on low until the butter is broken up into little pieces and well distributed throughout the mixture.
  4. In a jug lightly whisk together the milk, egg and vanilla.
  5. Add about half of the wet ingredients into the dry and mix on low until fully incorporated.
  6. With the mixer still running add the remainder of the wet ingredients and beat on high until well incorporated and batter appears slightly lighter, between 30 and 60 seconds. Try not to over mix as the cakes may become tough.
  7. Fill the paper cases half way (no more this mixture rises a lot, I was caught out with batch one!), and bake for 15-18 minutes – until the cakes are lightly browned, springy to the touch or a toothpick comes out clean.
  8. Remove from tin and allow to cool on a wire rack.
  9. To make the icing whisk all the ingredients together until the sugar is dissolved and the icing has a light consistency. Add a little extra cream if you think the icing is too thick.
  10. Ice the cooled cakes and top with a decoration of your choice.
Adapted from Joy the Baker
Adapted from Joy the Baker
Let's Bake Inverness http://www.letsbakeinverness.co.uk/

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