Chamomile Cupcakes with Lavender Icing
Recipe
Chamomile Cupcakes with Lavender Icing
Made with Chamomile & Lavender Herbal Tisanes
Delicate chamomile-infused butter cupcakes topped with a fragrant lavender glaze, a floral pairing that's as calming to make as it is to eat. Perfect for afternoon tea.
Makes: 24 medium cupcakes
Ingredients
- 225g butter
- 4 Tbsp Chamomile Herbal Tisane
- 2 cups sugar
- 4 eggs
- 3 cups self-rising flour
- 1 cup milk
Icing
- ⅓ cup whole milk
- 2 tsp Lavender Herbal Tisane
- 3 cups icing sugar
- Food colouring (optional)
Method
- Melt the butter and add the chamomile. Infuse for 15 minutes, then strain out the flowers.
- Combine the infused butter and sugar. Add eggs one at a time, beating well after each addition.
- Beat in half the flour, add the milk and remaining flour, stirring until just combined.
- Fill cupcake cases two-thirds full. Bake at 180°C for 20–25 minutes, rotating pans halfway. Cool completely.
- For the icing, bring milk and lavender just to a boil over medium heat. Remove and steep for 10 minutes. Strain.
- Beat in icing sugar until smooth. Add food colouring if desired. Spread immediately over cooled cupcakes.