Friday, February 24, 2012

Mini Chamomile Cakes with Honey Frosting


So it's week two of the Joy the Baker Cookbook Spotlight and Cook-Off...This week we had a choice of making Whole Wheat Honey and Goat Cheese Drop Biscuits or these Mini Chamomile Cakes with Honey Frosting.  Now while there are tons of recipes in the book that I'm dying to make...neither of these recipes jumped out at me.  But that's why I enjoy these cooking groups...they help you step out of your comfort zone.  And once again I decided to face my frosting fears...and the results...NOT BAD!  I mean it's not like I iced a layer cake or anything, but we must celebrate all the small victories. 

As for the cakes...maybe a little too dainty for me...but perfect for a tea party!

Mini Chamomile Cakes with Honey Frosting
adapted from Joy the Baker Cookbook

For the cakes:
1/4 cup butter (1/2 stick), room temperature
1 cup all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
3 tbs dried chamomile (from tea bags)
1/2 cup milk
1 large egg
1 tsp vanilla extract

For the frosting:
2 cups powdered sugar, sifted
1 tbs honey
6 tbs heavy cream
pinch of salt

Place a rack in the upper third of the oven, and preheat to 325 degrees.  Line a cupcake pan with paper or foil liners and set aside.  You could just grease and flour the pans and not use any liners.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, salt, and chamomile tea.  The mixture will be slightly coarse and sandy when mixed for several minutes.  Whisk together the 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 the mixer up to medium.  Beat for 1 minute, until well blended.  Divide the batter between the prepared cupcake cups.  Fill the cups only half way full.  Bake the cupcakes for 17 to 20 minutes or until a skewer inserted in the center comes out clean.  Remove from the oven and allow the cakes to cool in the pan for 10 minutes.  Remove and 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 spread the icing on the cooled cupcakes.  Sprinkle with just a pinch or chamomile tea for decoration, if you like.  Cakes will last for 3 days well wrapped at room temperature.

Makes 12 cupcakes

My notes:  Don't fill the pans more than half full...or they will bake out over the edge of the cups...And the icing was very sweet, so I only used about half of it.



*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

6 comments:

  1. The look very pretty, Bo:-). The Chammomile is an interesting addition - have never seen that in a recipe before...I was wondering where you would get it, but of course - the tea bags! Great job on the frosting, too!

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  2. You did a great job with the cupcakes. They look very pretty!

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  3. Nice job Bo. You sound like a baker like I am. Maybe I need to push myself and join a baking group...or I'll just watch you do it :)

    Beck I just saw some chammomile in the Mexican Spicce section of the grocery store last night...funny, maybe I was ment to make these.

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  4. LMAO about your "my notes". Reminds me of the first time I tried cupcakes as a teenager and filled them to the top. When it was done it looked more like a loaf of bread with 9 knobby legs, lol

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  5. Great pics, I found these really hard to photograph for some reason. Dainty yes, but I still ate about 4 :/
    Great post,

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  6. Surprisingly, I go to a lot of tea parties, so this recipe will come in handy.

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