I’ve wanted to create a honey and lemon flavoured baked good for the past few weeks, ever since I was ill and drank nothing but hot water, with a teaspoon of honey and a wedge of lemon for three days straight. I figured something good should come of my sore throat!
Enter these adorable little cupcakes that I adapted ever so slightly from the Joy the Baker cookbook. The cakes are delicately flavoured with chamomile and complimented with the creamy honey icing, which is given a kick of spring-time with some lemon zest.
The batter is really easy to make up, using the Hummingbird Bakery technique of wet ingredients in to dry. The icing, also very simple, is double cream lightly whipped with honey, icing sugar and zest – trust me, it’s delicious, and I don’t even like cream.
The timing for making these cupcakes was perfect, the baking world stars aligned as it was honey chamomile cupcakes week for the ‘Sundays with Joy‘ Facebook group, and I also had myGlasgow Baking Club meeting on Friday. I also decided it was the perfect first recipe for this here blog.
Chamomile Cupcakes with Honey Lemon Icing
Slightly adapted from Joy the Baker
Makes 15 fairy cakes
For the cakes:
2 oz unsalted butter, softened
1 cup plain flour
3/4 cup caster sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp table salt
2 tbsp dried chamomile (about 6 Twinings tea bags)
1/2 cup milk
1 large egg
1 tsp vanilla extract
For the icing:
1 1/2 cups powdered sugar
1 tablespoon honey
zest of 1 lemon
6 tbsp double cream
Preheat the oven to 170 degrees Celsius.
Line a cupcake tin with paper cases. I used fairy cake cases as I wanted more dainty cakes, which made about 15, but the batter should make about 12 normal cupcakes.
Add the butter, flour, sugar, baking powder, bicarbonate of soda, salt and chamomile to a bowl or the bowl of a free-standing mixer. Mix on low until the butter is broken up into little pieces and well distributed throughout the mixture.
In a jug lightly whisk together the milk, egg and vanilla.
Add about half of the wet ingredients into the dry and mix on low until fully incorporated.
With the mixer still running add the remainder of the wet ingredients and beat on high until well incorporated and batter appears slightly lighter, between 30 and 60 seconds. Try not to over mix as the cakes may become tough.
Fill the paper cases half way (no more this mixture rises a lot, I was caught out with batch one!), and bake for 15-18 minutes – until the cakes are lightly browned, springy to the touch or a toothpick comes out clean.
Remove from tin and allow to cool.
To make the icing whisk all the ingredients together until the sugar is dissolved and the icing has a light consistency. Add a little extra cream if you think the icing is too thick.
Ice the cooled cakes and top with a decoration of your choice.
Enjoy with a nice cup of tea!