Four episodes in to Florals for Spring month… Am I converted to floral flavourings? I think I am! These chamomile cupcakes are really sweet little things. Though I think I was most taken with rose…
These cute little cake babies are based on a recipe in Ruby Tandoh’s book, Crumb. I LOVE THIS BOOK!
- 225g butter
- 160ml/g milk (I used whole/ high fat because yum)
- 6 chamomile tea bags – plus one more to decorate the cakes (optional)
- 160g caster sugar
- 3 large eggs (UK large is c. 60g each)
- 2 tsp vanilla extract
- 210g plain flour
- 1.5 tsp baking powder
- 200-300g icing sugar
1. Preheat the oven to 180C / 160 fan / 350F. Line a 12 hole muffin tin with paper cases.
2. Put the butter, milk and the 6 tea bags in a small saucepan and heat to a simmer. Let it simmer for a couple of minutes, then set aside. After 5 minutes squeeze out and get rid of the tea bags. Leave to cool.
3. Beat the eggs and sugar for 3 minutes with an electric whisk until very light and airy. Pour 200g of the butter and milk mixture as well as the vanilla down the side of the bowl and fold in with a spatula. Sift the flour and baking powder in a separate bowl (or straight in if you prefer) and fold in in two goes, making sure there are no lumps.
4. Divide between the cases. Bake for 15 minutes. Check they are baked through by pressing the top gently of one of the cakes. It should be springy. Or you could do the skewer test. Stick it back in the oven for a few minutes if necessary. (I found 15 minutes to be about right.)
5. Put the remaining butter and milk mixture in a mixing bowl and refrigerate while the cakes are in the oven. When the cakes are out and have cooled, make an icing with the remaining butter and milk mixture by sifting in as much icing sugar as you need to get the desired consistency. You could use more butter as well if you would rather have a firmer icing: I found it was very much a runny icing. Sprinkle with great contents of the extra teabag to decorate, if desired.