Honey Cupcakes with Chamomile Buttercream Frosting


What could be more calming that a hot cup of chamomile tea and a sweet spoonful of honey? Well... the thought of enjoying a delicious cupcake with the same flavours sounds pretty good to us too, don't you think? Enjoy these delicious cupcakes at your next high tea!

Honey Cupcakes with Chamomile Buttercream Frosting

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
1/4 cup sour cream or yogurt
1 teaspoon pure vanilla extract

Buttercream Frosting
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup white granulated sugar
4 tablespoons honey
2 large eggs
1/2 cup (1 stick) unsalted butter
4 bags of Governor's Estate Chamomile Tea
2 cups powdered sugar, sifted
Pinch of salt
2 tablespoons heavy cream

To make the cupcakes: Preheat oven to 175 degrees celsius. 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. 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.

To frost the cupcakes, place two small scoops of frosting on top and then smooth it out into one layer with a small rubber spatula. Decorate with a dusting of golden sugar if desired.