Whenever I have an excuse to have baked goods for breakfast, I’m all over it. Anything made with coffee or tea is totally justifiable to eat in the morning. It’s okay. Go ahead and use that rule – I promise it works. So even though these are called mini cakes (which are simply cupcakes), I am going to call them muffins around here. Because really, cupcakes are nothing but muffins with frosting. Minor technicality.
Mis en Place
Another simple recipe from Joy Wilson. This one is also a hit. Mild flavored cupcakes with bits of chamomile to keep you calm. Perfect with a cup of tea over brunch or for dessert (or breakfast for me!) and you could be set. The frosting brought the right amount of sweetness, and these things are so darn cute! My frosting was a little runny, but I liked the look of how it dripped down the sides – as if to say ‘don’t forget me, it’s not all about the cake!’. For sturdier frosting, just add more powdered sugar.
Joy says to wash your face with fancy smelling soap and put on a fancy smelling face mask. Bake cupcakes, put on lip gloss and feel utterly pretty. Serve to lady friends with tea.
Nicely said Joy, nicely said.
- I halved the frosting recipe and it came out a bit runny so I just added more powdered sugar until I reached my desired consistency.
- Baking directions say 17 – 20 minutes. I always set the timer to the lowest recommended time and cook more if needed. My cupcakes were done perfectly at 17 minutes.
- The full recipe calls for 3 tablespoons of chamomile. My Twinings tea bags gave me 1 tablespoon per every 2 tea bags.
- You may be tempted to go right in making the frosting without sifting the sugar, but I have done that before in a previous recipe and I do not recommend it. You are just asking for lumps. Make your life easier and sift the powdered sugar.
*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*
Mini Chamomile Cakes w/ Honey Frosting
For the cakes:
- 1/4 cup (1/2 stick) butter
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 3 tablespoons dried chamomile (from tea bags)
- 1/2 cup milk
- 1 large egg
- 1 teaspoon pure vanilla extract
For the frosting:
- 2 cups powdered sugar, sifted
- 1 tablespoon honey
- 6 tablespoons heavy cream
- Pinch of salt
- 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.