Honey Cupcakes with Chamomile Buttercream Frosting

What could be more calming that a hot cup of chamomile tea and a sweet spoonful of honey? Well... the thought of enjoying a delicious cupcake with the same flavours sounds pretty good to us too, don't you think? Enjoy these delicious cupcakes at your next high tea!

Honey Cupcakes with Chamomile Buttercream Frosting

Cupcakes
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
1/4 cup sour cream or yogurt
1 teaspoon pure vanilla extract

Buttercream Frosting
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup white granulated sugar
4 tablespoons honey
2 large eggs
1/2 cup (1 stick) unsalted butter
4 bags of Governor's Estate Chamomile Tea
2 cups powdered sugar, sifted
Pinch of salt
2 tablespoons heavy cream

To make the cupcakes: Preheat oven to 175 degrees celsius. Insert cupcake liners into a cupcake tin. In a medium bowl, whisk together the flour, baking powder and salt. In a measuring cup, measure out the milk and then whisk in the sour cream or yogurt. Set aside.

In the bowl of a stand-up mixer, add the butter, sugar and honey. Cream together until light and fluffy, about 2 minutes. Crack in the eggs and mix until combined. Add the flour in a few batches, alternating with the milk/yogurt mixture, until combined.

Divide the batter amongst the 12 cupcake liners, filling them up about 3/4 of the way. Transfer to the oven to bake for 15 to 18 minutes, until a skewer when inserted into the center comes out clean. Allow to cool for 5 minutes before moving cupcakes to a cooling rack.

To make the chamomile buttercream:

In a saucepan, add the butter and melt over medium-low heat. Open the tea bags and pour the chamomile leaves into the butter. Allow to steep for 10 minutes. Pour the melted butter through a sieve to remove and discard the chamomile leaves. Place the strained and melted butter in the fridge to cool for 45 minutes to 1 hour. The butter should be softened but not rock hard.

Transfer the butter to a stand-up mixer, along with the sifted powdered sugar, salt and heavy cream. Beat until light and fluffy, about 1 to 2 minutes.

To frost the cupcakes, place two small scoops of frosting on top and then smooth it out into one layer with a small rubber spatula. Decorate with a dusting of golden sugar if desired.