So I stir up this simple batter. Simple, yet packed with the glorious, green, and grassy notes of dried chamomile. Life is good. Yet I think ...hmmmmm? This looks like an awful lot of batter for something that is supposed to only just fill 12 cups. Halfway. Sure enough, I fill 12 of my mini-cupcake cups. And then I fill 12 more. And I still have a lot of batter left. So I do what any space-case would do and put some more batter into each cup. This means the "holes" are a good two-thirds of the way full. And yet...there's still more batter. Lucky for me I have yet another mini-cupcake pan. So I fill that one too. And then I lick the good amount of batter still left in the bowl. I must be good. I've really stretched that batter!
Let's just say - I'm not good. Think Mount Vesuvius erupting and the lava that has flowed over the edge then left to form a crust over the top of, say, a parking lot full of cars. Now imagine trying to pluck the cars from that parking lot. Yeah. Not a pretty site. Much like my highly anticipated pans of mini-cupcakes.
Notice that nowhere on the page does it say mini cupcakes. It says mini cakes. Mini. Cakes. CAKES! Sh*t. It says cakes. It says...and I quote...makes 12 mini cakes or cupcakes. My mind told me to make mini cupcakes. I mean really, this shouldn't have been an issue. If only I'd stopped filling them at halfway I would have had a perfectly beautiful - if abundant - batch of mini-cupcakes. It was my genius idea of adding more batter since I had some left.
I quickly tucked my tail between my legs and wrote another letter to those fantastic 21 people telling them that they, in fact, did not have to dust off their mini-cupcake pans. Unless of course they wanted to.
This, ladies and gentlemen, is how my brain works.
And since I couldn't really shake the thought of making these cakes in micro-miniature, I started over. And this time I made a big ol' batch of tiny cupcakes. Plus one big one. Just because. Big in that it's bigger than a cupcake...say 4½" across. So still mini enough to be fun. Can I help it that these just screamed dainty to me? No I could not. Because.... that's the way my brain works. Exactly.
When I finally got it together, they were everything my heart desired. Beautiful. Tasty. Dainty. And totally ladies-who-lunch.
Mini Chamomile Cakes with Honey Frosting
Dainty chamomile-infused cakes with honey frosting.
Prep Time: 10-15 minutes
Cook Time: 17-20 minutes
Keywords: bake dessert chamomile cake
Ingredients (12 cupcakes / 3-4 dozen mini cupcakes)
- 2 oz. (4 Tbs./½ stick) butter, at room temperature
- 1 c. all-purpose flour
- ¾ c. granulated sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- pinch of salt
- 3 Tbs. dried chamomile
- ½ c. milk
- 1 large egg
- 1 tsp. pure vanilla extract
- 2 c. powdered sugar, sifted
- 1 Tbs. honey
- 6 Tbs. heavy cream
- pinch of salt
Preheat oven to 325° F. Line a cupcake pan with liners or grease and flour it. Set aside.
Cream butter, flour, sugar, baking powder, baking soda, salt, and chamomile together for a few minutes; mixture will be coarse and sandy.
Whisk milk, egg, and vanilla together in a large measuring cup. Pour half of the milk mixture into the flour mixture with the mixer on medium-low. Beat until just incorporated. Add remaining milk mixture and turn speed up to medium. Beat for about a minute, until well-blended and fluffy.
Divide batter into prepared pans, filling each cup about halfway. This mixture makes exactly enough, so use a rubber scraper to scrape all of the mixture from the bowl and into the pans.
Bake for 17-20 minutes or until a toothpick/skewer inserted in center comes out clean. Remove from oven and allow to cool in pan for 10 minutes. Remove and cool completely on a wire rack.
Whisk together sifted powdered sugar, honey, cream, and salt until smooth. Adjust consistency with a bit more powdered sugar if it seems too loose or dribble of cream at a time if it seems to thick.
Spread generously on top of cooled cupcakes. Sprinkle with a bit of loose chamomile as garnish, if you wish.
Will last, well-wrapped at room temperature for up to 3 days.
-slightly adapted from the Joy the Baker Cookbook
This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef