Camomile & Honey Cupcakes
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Cook time: 
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Serves: 12 cupcakes
 
Ingredients
  • **For the cakes**
  • 60g Unsalted Butter (At room temperature)
  • 125g All-Purpose Flour
  • 150g Granulated White Sugar
  • 1tsp Baking Powder
  • ½tsp Bicarb of Soda
  • 3tbsp Dried Camomile (I used camomile tea bags)
  • 120ml Milk
  • 1 Large Egg
  • **For the glaze**
  • 190g Powdered Icing Sugar
  • 5tbsp Double Cream
  • 2tbsp Honey
Instructions
  1. Preheat the oven to 160°C and line a cupcake tray with cases.
  2. Cream together the butter and the sugar before mixing in the flour, baking powder and bicarb of soda.
  3. Whisk the milk and the egg seperately and pour into the dry mixture, mixing constantly while adding.
  4. Add in the camomile (and I sometimes add a squeeze of honey here too) and mix until well combined.
  5. DIvide the mixture evenly between the 12 cases. There should be exactly enough to fill them to about half way each, you'll need to scrape the sides of the bowl.
  6. Place in the middle of the preheated oven and bake for 15-17 minutes (until a toothpick inserted into the center comes out clean).
  7. Allow to cool in the tin for 10 minutes before transferring to a wire rack.
  8. While the cool, make the glaze. Cream together the sugar, cream and honey until smooth and thick.
  9. With a kitchen knife or small palette knife spread the glaze on top of the cakes.
Recipe by The Bearded Bakery at https://www.thebeardedbakery.com/baking/cupcakes-muffins/camomile-honey-cupcakes/