Chamomile cupcakes with a lemon glaze

October 6, 2009 § Leave a comment

A horrible, dreary day. It’s been pouring with rain since I woke up at 8 in the morning. I find the best way to turn a miserable morning around is a damn good cupcake. Having scored points with the family with my lavender cupcakes (recipe coming soon), I decided to do something a little different. Continuing on from the comfort foods theme, I thought about drinks that bring comfort and apart from a big mug of tea, chamomile tea is the first beverage that comes to mind.

Miserable morning!

Chamomile’s a notoriously relaxing herb that is often drunk as a tea for the purpose of promoting sleep, or soothing a sore stomach and various other conditions. The dried flowers are used in teabags, and I used these flowers to flavour the cupcakes. Chamomile is usually complemented by honey and lemon, however as these cupcakes are quite sweet as it is, I decided to leave out the honey.

Chamomile flowers

So how do you get from tea to cupcakes? Well, the lavender cupcakes were lovely – aromatic to be precise, so why wouldn’t other flowers produce a yummy combination? Testing that theory was a good idea, these were so delicious…

These quantities will make about 24-30 cupcakes:

  • 225g unsalted butter (at room temperature)
  • 225g caster sugar
  • 4 eggs (at room temperature)
  • 3 bags of chamomile tea (I used Whittard’s)
  • 270g self-raising flour
  • 180ml milk

First, preheat your oven to 175°C and line your cupcake tray with cases, or grease it generously. Then you’ll want to cream the butter and sugar together in a large mixing bowl. Once smooth (and no lumps of butter remain), crack the eggs in one at a time and beat each of them for at least half a minute before adding the next one to ensure that they are fully combined. Mix in the contents of the teabags.

The flour and milk need to be added gradually, alternating between the wet and dry ingredients, ending with the flour. Stir until just smooth. Spoon the mixture into cupcake cases and bake for about 20 minutes or until a cocktail stick comes out clean when poked in the middle.

Batter

They’ll be a beautiful golden colour when they come out, and if some look a little pale, don’t worry it’s just the milk. If you leave them in too long they’ll get hard!

Baked!

Once they’re out the oven, cool the cupcakes before drizzling over the lemon glaze – which you’ve yet to make! It’s a really simple lemon glaze:

  • 3 tbsp lemon juice
  • 6 tbsp icing sugar (also known as confectioner’s sugar in some parts)
  • you can add 1 tsp of lemon rind if you really want to, but I couldn’t be bothered…)

Spoon the lemon juice over the icing sugar and mix well. The glaze should be slightly yellow-tinged and fairly syrupy. If it’s not enough you can make more with a 1:2 lemon juice to sugar ratio.

Lemon glaze

Then you’re ready to spoon the lemon glaze over the cupcakes. Just drizzle.. it’s not supposed to set as a hard opaque layer, but rather a transparent/translucent kind of sticky layer. Let it set for a moment, and then they’re ready to eat. These are guaranteed to put a smile back on your face!

Cupcakes

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