Sunday, June 29, 2014

Yes Chef: Chamomile Cupcake Cuties!

Thought I’d utilize my baking skills once again to create a cupcake lovely! I found a similar recipe through my Twitter feed, but I did some tweaking to re-invent the final product. The results were delicious! I hope you like ‘em.

Would you like?

Save yourself the time and use the same basic recipe I used for my Earl Grey Muffins with some changes of course. You will get 12 cupcakes that will go very well with the to-die-for buttercream icing.

For Cupcakes

  • 2 cups of flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup water
  • ¼ cup melted butter
  • ½ cup Chamomile leaves

Ready to get dressed!


For Buttercream

  • 4 cups icing sugar
  • 1 cup softened unsalted butter
  • 4 - 5 tablespoons water

Chamomile tisane preparation:

  • Steep the Chamomile leaves using both waters for the cupcakes and the icing. That’s 1 cup plus 5 tablespoons of water with ½ cup of Chamomile leaves. I steeped for just over 5 minutes. Allow the liquor to cool down.

Preparation for cupcakes:

  • Preheat oven to 180 °C.
  • Mix flour, baking powder, salt, and sugar in a bowl.
  • Add slightly beaten eggs and melted butter.
  • Pour in 1 cup of the Chamomile tisane liquor.
  • Mix all ingredients together just until they combine. Don’t over mix.
  • Spoon the batter into the cupcake pans lined with baking cups about 2/3 full.
  • Bake for 20 - 25 minutes. Stick a toothpick in a cupcake. If it comes out clean, they’re done!

All dressed and pretty!

Preparation for buttercream:

This amount of buttercream should cover about 2 dozen cupcakes. There may even be a bit extra in the bowl for licking! Yum! You can refrigerate the leftover icing for 3 months when you’re ready to make another dozen cupcakes. 

  • Using a paddle in your mixture bowl, beat the butter.
  • Sift the icing sugar to remove any lumps and slowly dump into the mixing bowl.
  • One tablespoon at a time as you continue to mix, add the 5 tablespoons of the Chamomile liquor. This amount was perfect, but check for consistency. It should not be too thick or too runny.
  • Once completely mixed, pipe the icing onto the cooled cupcakes. 

Oh goodness! These did not last for very long and had me spending way too much time in the gym!

I made the flowers too!


Cooking Tips:

  • Use a boxed cake mix instead. Stick with a white or golden cake mix rather than a chocolate one.
  • Not fond of piping? Use a small flat spatula instead. Who cares what they look like? I want to eat!
  • Melt the butter for the batter in a saucepan and stir in the Chamomile leaves to get the flavour. Strain, and use the infused butter. This method works well too especially if you wish to use a milk instead of water for the batter.

Options:
  • Add nuts like chopped walnuts or almonds. I actually added 1/3 cup of shredded coconut into the batter.
  • The candy flowers were an added bonus. I created them last week using royal icing which is much stiffer than buttercream. You can find many recipes for royal icing online.


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