Hola Everyone,
Today I am sharing with you the second recipe from the "Joy the Baker Cookbook Spotlight Event", hosted by Girlichef. If you missed the first recipe we made, here's the post for the amazing Chocolate Fudge Brownies with Chocolate Buttercream Frosting.
This week we made Mini Chamomile Cakes with Honey Frosting. I can't say enough about this recipe. These cakes are moist, rich in flavor and absolutely delicious! The Honey Frosting with its delicious sweetness and creamy texture is the perfect complement to the Chamomile Cakes. It's what takes these mini cakes to the next level!
They are perfect for a play date, brunch, or a coffee or tea date with your friends.
Buen provecho!
Mini Chamomile Cakes with Honey Frosting
Ingredients
For the cakes:
- ¼ cup (½ stick) butter
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 3 tbsp dried chamomile (from tea bags)
- ½ cup milk
- 1 large egg
- 1 teaspoon pure vanilla extract
For the frosting:
- 2 cups powdered sugar, sifted
- 1 tbsp honey
- 6 tbsp heavy cream
- Pinch of salt
Instructions
- Place a rack in the upper third of the oven, and preheat to 325 degrees F. Line a cupcake pan with paper or foil liners and set aside. You can also grease and flour the cupcake pans and not use any liners.
To make the cakes
- in the bowl of a stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, salt, and chamomile leaves. The mixture will be slightly coarse and sandy when mixed for several minutes.
- Whisk together milk, egg and vanilla.
- Pour half of the milk mixture into the flour mixture with the mixer on medium-low speed. Beat until just incorporated.
- Pour in the remaining milk mixture, and turn mixer up to medium. Beat for 1 minute, until well blended.
- Divide the batter between the prepared cupcake cups. There isn't a lot of batter, so you'll only fill the liners up about halfway. You'll also need a spatula to scrape the bowl for remaining batter.This recipe doesn't waste a drop of cake batter.
- Bake cupcakes for 17 to 20 minutes or until a skewer inserted in the center comes out clean. Remove from the oven, and allow cakes to cool in the pan for 10 minutes. Remove cakes to cool completely on a wire rack before frosting.
To make the frosting
- whisk together sifted powdered sugar, honey, cream, and salt in a medium bowl. Whisk until smooth. Use a butter knife to generously spread the frosting a top the cooled cupcakes. Sprinkle with a bit of chamomile leaves and arrange on a pretty plate. Cakes will last, well wrapped, at room temperature for up to 3 days.
Nutrition
*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*
Sue/the view from great island
I was going to make the biscuits for the next round, but now you've got me thinking I should try these. I really like the whole herb/sweet dynamic going on here. The little dusting of chamomile on top is perfect!
KK
hi i love the idea the only problem is i dont know how many this recipe makes
Erica
KK- 12 mini cakes
KK
Oh thanks Im making them tonight- CANT WAIT
Heather @girlichef
I am loving the shape of your mini cakes - they are SO lovely! And your china is so pretty, too 🙂 I really enjoyed the flavor of these, as well.
Bo W
I haven't decided which recipe to make for this week...your cakes look wonderful!!! I love the shape!
Belinda @zomppa
A spot of tea and a piece of this would just be the most perfect thing on this gray, rainy day!
Jeannie
Drooling! I am going to try this cake too when I get hold of some chamomile tea!
Ivy
Cakes look beautiful and the recipe is very interesting. Have never seen camomile used in this way.
grace
chamomile!?! great flavor for little tea cakes--well done. 🙂
Ben
Yummy, they look perfect for your afternoon tea 🙂
Kim
I love the shape of your cakes and the beautiful dusting of chamomile on top. Such a pretty little cake....very dainty and feminine looking.
Joanne
I made these also! except...I used chai tea instead of chamomile. But that frosting was the best thing ever. I'm addicted to it.
5 Star Foodie
Very delicate flavor with chamomile, and perfect with honey frosting, lovely!
Jenn @LeftoverQueen
These look so beautiful!
Miranda
You cakes turned out lovely, the shape really reflects the name "mini-cakes". I thought these were great, nice and moist!
Reeni
What pretty little cakes! They sound scrumptious too!
Tina
Nice job on those. I like cake (who doesn't!) and you have a pretty presentation. I am going with the bscuits for this week's assignment though.
Lauren at Keep It Sweet
I love the lighting in your photos! Looks like I'll have to make time to try this recipe too:-)
vianney
Love the shape, the frosting was my fav!!
christy
these are gorgeous! i wish i weren't allergic to chamomile...thinking maybe i could substitute something else...maybe a simple green tea. love your photos too 🙂
Michelle
I wish I would have made these cakes. They look so dainty and lovely!
Erica
Thank you guys!