Wednesday, March 28, 2012

Chamomile Cupcakes w/ Honey Glaze

So, the secret ingredient for our next Iron Chef is...honey!! I chose to make a dessert, and I have to say this one is a doozey. I've made 4 different recipes, and nothing is really making me go; wow! These cupcakes are the first recipe I tried. This recipe came out of my newest cookbook; Joy the Baker. I love her blog, and she published this beautiful cookbook. For $12; I highly recommend it. Mainly the recipes are yummy desserts, but she threw in a couple appetizer options, breakfast, and drinks. The best way to describe these cupcakes is; interesting. The chamomile tea leaves give the cupcake a bit of crunch, which was odd. I found that people either liked this recipe or didn't. I liked it, but it didn't make me go wow! So, it's onward to the next recipe for iron chef honey! Enjoy!

Ingredients for cupcake:
1/4 cup (1/2 stick) unsalted butter, softened
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 (I got mine from tea bags)
1/2 cup milk (I used two percent)
1 large egg
1 teaspoon pure vanilla extract

To make the cupcakes, line 1 cupcake pan with liners. It really only makes enough batter for 12 cupcakes. Preheat your oven to 325 degrees.
In your standing mixture bowl; combine the flour, butter, sugar, baking powder and soda, salt, and chamomile. Stir for about 5 minutes until it becomes a sandy mixture. While that's beating; combine the milk, egg, and vanilla extract into a small bowl. Pour half the milk mixture into the flour mixture and stir to combine. Pour the remaining milk mixture into the bowl. Beat for 1 minute. Pour the batter using an ice cream scooper into the prepared cupcake pan. Bake in the oven for 17 to 20 minutes or until a toothpick (when inserted) comes out clean. Remove the cupcakes from the oven and let cool for 10 minutes. Onto the glaze...

Ingredients for Glaze:
1 1/2 cups powdered sugar
1 tablespoon honey
about 5 tablespoons heavy cream
pinch of salt

Take a medium sized bowl, and whisk together the honey, heavy cream powdered sugar, and salt. The glaze will be rather thick, so you may need to add additional heavy cream. Use a butter knife, or whatever makes it easy for you, spread the glaze on top of the cupcakes. Sprinkle with chamomile leaves. Enjoy!

(click here for printable recipe)


  1. very interesting!! what else have you tried?

  2. I'm going to post the ones that I've tried and one will be a sesame cashew brittle. It's really good, but I remembered a certain someone saying they didn't like eating sticky/chewy things. Sooo...that one has been axed. Lol. :)