Cupcake – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 19 Sep 2017 20:32:18 +0000 en-US hourly 1 Hawthorn Berry Cupcakes https://theherbalbakeshoppe.com/recipe/hawthorn-berry-cupcakes/ https://theherbalbakeshoppe.com/recipe/hawthorn-berry-cupcakes/#respond Mon, 20 Feb 2017 18:18:28 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1865
cupcake with a berrycupcake with a berry
dried hawthorn berriesdried hawthorn berries
hawthorn berry cupcake ingredientshawthorn berry cupcake ingredients
hawthorn berry cupcakeshawthorn berry cupcakes
on cupcakeon cupcake
plate of cupcakesplate of cupcakes
reliable supplierreliable supplier

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

My cookbook addiction has been in full swing lately. Currently, I’m reading cover to cover a new purchase, American Cake by Anne Byrn. This is a food history book as much as a cookbook. So far, I’ve learned the origin of today’s take-for-granted ingredients such as baking powder and gained a new appreciation for my oven imagining how it contrasts to baking a cake in a firepit. Did you know that women actually died from burns while baking? I had no idea. But what I love the most is the dedication to the specialness of baking and how recipes were shared and kept in personal journals long before cookbooks stocked shelves. Resourcefulness is an apparent theme because there were no supermarkets to buy ready to use ingredients. Women churned their own butter, milled their own flours, and raised chickens for eggs. When sugar was scarce, molasses became a go-to sweetener, spices valuable flavoring agents. With utmost respect, as I read these recipes I can’t help but think of my own baking. These impressions unfold a world of potential herbal baking. How easy it seems to substitute an herbal syrup in place of molasses. Using liquid sweeteners in a batter eliminates the butter-sugar creaming step and feels a bit easier. I made these cupcakes before I had this book but I know I will use it as a reference again and again and feel inspired by the history it unfolds.

 

Hawthorn Berry Cupcakes
Baking with syrups is my favorite way to incorporate herbs into baked goods. It’s especially helpful for those herbs that need a little help from the sweetness of the sugar or the honey or the molasses or require some decocting. A dried hawthorn berry adds it’s own sweet and sour twist as well as an extra bit of love.
Servings Prep Time
18cupcakes 25minutes
Cook Time
30-35minutes
Servings Prep Time
18cupcakes 25minutes
Cook Time
30-35minutes
Ingredients
For cupcakes
  • 1 3/4cup (218.75g) organic all-purpose flour
  • 2 1/2teaspoons baking powder
  • 1/4teaspoon salt
  • 1 organic egg
  • 1/4cup organic whole milk
  • 1teaspoon vanilla extract
  • 1cup hawthorn berry syrupsee below
  • 1/2stick (4oz) organic unsalted butter, melted
  • 1/2tsp orange zest
  • 3/4cup semisweet chocolate chips
For icing
  • 1stick organic unsalted butter, softened
  • 2cups (250g) confectioner's sugar, sifted
  • 4tablespoons hawthorn berry tea
hawthorn berry syrup
  • 1/4cup dried hawthorn berries
  • 16ounces water
  • 1cup (200g) organic light brown sugar
Instructions
For cupcakes
  1. Preheat oven to 350°F. Place 18 cupcake liners in two 12 serving cupcake pans.
  2. Sift together flour, baking powder and salt into small bowl. Set aside.
  3. In large electric mixer bowl fitted with paddle attachment, beat egg with milk and vanilla until just combined.
  4. With mixer set to low speed, add flour in two additions, alternating with hawthorn berry syrup. Blend until combined after each addition, scraping down sides as needed.
  5. Add cooled, melted butter beating until incorporated.
  6. With wooden spoon, stir in orange zest and chocolate chips.
  7. Fill cupcake liners with batter using a ¼ cup measure. Bake for 30-35 minutes until toothpick inserted in center of cupcake comes out clean. Check for doneness after 30 minutes
  8. Remove from oven and cool for 5 minutes in pan, then transfer each cupcake to wire rack to cool completely. Prepare icing while cupcakes are cooling and ice when completely cool.
For icing
  1. Add sifted sugar to electric mixer and with paddle attachment mix a few seconds to make sure lumps are removed. Add butter and mix until creamy.
  2. With motor running, add hawthorn berry tea in a slow stream. Mix until smooth. Set aside until cupcakes are cooled and ready to ice.
For hawthorn berry syrup
  1. Combine dried hawthorn berries and water in a medium saucepan. Bring to simmer on medium low heat. Reduce to lowest heat and simmer covered with lid slightly ajar for 30 minutes. Cover tightly, remove from heat and steep for 30 minutes more.
  2. Strain through sieve covered with cheesecloth. Measure 1 1/2 cup hawthorn berry tea and return to saucepan. Reserve 4 tablespoons of remaining tea for icing.
  3. To tea in saucepan, add brown sugar and bring to simmer on medium low heat. Continue to simmer on low, stirring until sugar is dissolved.
  4. Reduce heat to lowest setting and simmer for approximately 20 minutes until syrup is slightly thickened. Cool completely before adding to cupcake batter.
Recipe Notes

***Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this recipe, use organic butter, eggs, sugar, flour and milk if available.

]]> https://theherbalbakeshoppe.com/recipe/hawthorn-berry-cupcakes/feed/ 0 Orange Peel Avocado Breakfast Cupcakes https://theherbalbakeshoppe.com/recipe/orange-peel-avocado-breakfast-cupcakes/ https://theherbalbakeshoppe.com/recipe/orange-peel-avocado-breakfast-cupcakes/#respond Mon, 18 Apr 2016 17:20:53 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1546
orange peel avocado breakfast cupcakesorange peel avocado breakfast cupcakes
oranges and avocadosoranges and avocados
orangesoranges
specks of orange peelspecks of orange peel

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Orange peel, likely not what comes to mind when contemplating herbs. Ancient healing practitioners of Traditional Chinese Medicine definitely did, though. Actually the use of orange zest originated in oriental cuisine with the knowledge of its health benefits, flavor was an added bonus. Of course there is good nutrition in eating the pulp inside an orange but the rind is more nutrient dense, packed with antioxidants and essential oils. The compounds in orange peel stimulate hydrochloric acid production in the stomach, which is essential for digestion helping to relieve gas or abdominal bloating. Using the whole orange also provides healthy fiber, something that is lost if just drinking orange juice for breakfast. Honestly, though, I am not suggesting that we start eating unpeeled oranges, just consider more ways to reap the total citrus benefit. I think you will love these cupcakes.

Orange Peel Avocado Breakfast Cupcakes
These may seem more like muffins than cupcakes; however cupcakes they are especially if you choose to ice them. And why not cupcakes for breakfast? Especially if they are packed with a high quality fat source from avocado, truly needed to provide fuel for the day. From an herbal perspective, using the whole orange particularly the rind offers a healthy digestive start.
Servings Prep Time
18cupcakes 25minutes
Cook Time
30-35minutes
Servings Prep Time
18cupcakes 25minutes
Cook Time
30-35minutes
Ingredients
For cupcakes
  • 2large organic oranges1 pound weight
  • 1 avocado3/4 cup chunks
  • 2 1/2cup organic all-purpose flour
  • 1tsp baking powder
  • 1/4tsp salt
  • 1cup organic unsalted butter, softened
  • 1 1/4cup organic granulated sugar
  • 2 organic eggs
  • 1tsp vanilla extact
For icing (optional)
  • 1cup marscapone, softened
  • 5ounces whole milk greek yogurtgrass-fed if available
  • 1cup all-purpose flour, unsifted
  • 1 tsp orange juice
  • 1tbsp orange zest
Instructions
For cupcakes
  1. Preheat oven to 325 °F. Grease muffin tins with softened butter or line with cupcake liners.
  2. Wash oranges gently with warm water and dry. Trim stem ends, then cut into chunks, do not peel. Remove seeds. Scoop out flesh from avocado. Combine orange chunks and avocado to bowl of food processor. Pulse until smooth, but not pureed.
  3. Sift together flour, baking powder, baking soda, and salt. Set aside.
  4. In electric mixer, blend butter until creamy. Add sugar and blend until slightly fluffy. Beat in eggs and vanilla until well combined.
  5. Measure 1½ cups of orange and avocado blend and add to batter. Beat on medium speed until well blended.
  6. With mixer on low speed, gradually add dry ingredients, beating until incorporated.
  7. Fill cupcake liners with batter using a ¼ cup measure. Bake for 30-35 minutes until toothpick inserted in center of cupcake comes out clean. Check for doneness after 30 minutes Cool on wire racks completely before frosting.
  8. Serve warm or cool, with or without icing.
For icing
  1. Add all ingredients to electric mixer. Whip until smooth and fluffy. Refrigerate until ready to ice cupcakes. Also yummy eaten with a spoon or spread on a breakfast cupcake as if buttering.
Recipe Notes

***Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this recipe, use organic butter, eggs, sugar, flour and especially oranges and avocado if available.

Shop this post:
organic sugar

specks of orange peel

]]> https://theherbalbakeshoppe.com/recipe/orange-peel-avocado-breakfast-cupcakes/feed/ 0 Cardamom Kahlua Gluten-free Cupcakes https://theherbalbakeshoppe.com/recipe/cardamom-kahlua-gluten-free-cupcakes/ https://theherbalbakeshoppe.com/recipe/cardamom-kahlua-gluten-free-cupcakes/#respond Sun, 31 Jan 2016 21:10:34 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1413
cardamom kahlua cupcakescardamom kahlua cupcakes
plaintain flourplaintain flour
cardamom podscardamom pods
cupcakes out of the ovencupcakes out of the oven
eating cupcakeseating cupcakes

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Cardamom Kahlua Gluten-free Cupcakes
In many Asian and Middle Eastern cultures, cardamom coffee represents hospitality, a special way to welcome guests into a home. Cardamom with its warming and healing capabilities seems the perfect beverage blend addition. In these cupcakes, the flavor is subtle, but welcoming all the same.
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Ingredients
For cupcakes
  • 3 organic eggs, separated
  • 3/4cup organic granulated sugar
  • 1/2cup organic unsalted butter1 stick
  • 1cup organic brown sugar
  • 2 1/4cup plantain flourcan substitute organic all-purpose flour
  • 1/2cup unsweetened cocoa powderrecommend Dagoba brand
  • 1½ tsp baking soda
  • 3/4cup cardamom coffee, cooled
  • 3/4cup Kahlua
For icing
  • 6tbsp organic unsalted butter, softened
  • 2cup organic powdered sugar, sifted
  • 3tbsp unsweetened cocoa powder
  • 1tbsp Kahlua
  • 1-2tbsp hot cardamom coffee
For cardamom coffee
  • 10oz water
  • 1 1/2scoop ground coffee
  • 1tbsp cardamom powder
Instructions
For cardamom coffee
  1. Prepare cardamom coffee in drip coffee maker or French press. Add cardamom powder directly to coffee grounds and then make coffee normally.
For cupcakes
  1. Preheat oven to 350°F. Line cupcake pan with paper liners or place foil liners on cookie sheets.
  2. Separate eggs, reserve yolks. Place egg whites in bowl of electric mixer and beat on high until holds soft peaks. Gradually add granulated sugar, beating after each addition. Continue to beat until holds stiff peaks. Set aside.
  3. In large mixing bowl, cream softened butter with brown sugar until well blended and smooth. Add egg yolks, one at a time, beating well after each addition.
  4. In medium bowl, whisk together plantain flour, cocoa powder, and baking soda.
  5. Gradually add dry ingredients to creamed butter, sugar and egg mixture, alternating with cool cardamom coffee and Kahlua. Approximately three additions of each will be needed. Beat well after each addition.
  6. Gently fold beaten egg white sugar mixture into batter.
  7. Using ¼ cup measuring cup, fill cupcake liners. Bake 20-25 minutes until tops begin to puff and form cracks on top. Toothpick test may not come out completely clean.
  8. Cool on wire racks for 5 minutes and then remove cupcakes from pan placing directly on wire rack and cool completely. Ice tops when cool.
For icing
  1. Sift together powdered sugar and unsweetened cocoa powder.
  2. Place butter in bowl of electric mixer. Gradually add sugar cocoa powder mixture, beating on high after each addition.
  3. After ½ sugar is added, add Kahlua and hot coffee continue to beat on high. Remove from mixer and beat in remainder of sugar and cocoa powder using a wooden spoon. Beat until smooth, adding additional coffee as needed.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cupcakes use organic eggs, sugars and unsalted butter if available.

Shop this post:
cardamom powder
organic granulated sugar

eating cupcakes

]]> https://theherbalbakeshoppe.com/recipe/cardamom-kahlua-gluten-free-cupcakes/feed/ 0 Beet Chocolate Cupcakes https://theherbalbakeshoppe.com/recipe/beet-chocolate-cupcakes-2/ https://theherbalbakeshoppe.com/recipe/beet-chocolate-cupcakes-2/#comments Tue, 07 Jul 2015 22:55:31 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=553
Beet Chocolate CupcakesBeet Chocolate Cupcakes
Beet Chocolate CupcakesBeet Chocolate Cupcakes
Beet Chocolate CupcakesBeet Chocolate Cupcakes

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Beet Chocolate Cupcakes
Honesty or secrecy will be your dilemma with these moist, tender, rich chocolaty cakes because if you don’t tell that they are made with beets, no one will ever know.
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Ingredients
For cupcakes
  • 2 fresh large beets*or one 13.5 oz canned beets
  • 1¾cups organic all-purpose flour
  • 1½tsp baking soda
  • ¼tsp salt
  • 3oz unsweetened chocolate
  • 3 organic large eggs
  • 1½ cups organic granulated sugar
  • 1cup hazelnut oil
  • 1tsp vanilla extract
  • ½cup chocolate chipstossed in 1 TBS flour
For icing
  • ¼cup milk
  • 2oz unsweetened chocolatecoarsely chopped
  • ½cup organic unsalted buttersoftened
  • 3cups organic powdered sugarsifted
  • pinch of salt
Instructions
For pureed beets
  1. If using fresh beets, preheat oven to 425 °F. Wash beets well and trim tops and bottoms. Place in baking pan with a splash of water, cover and roast for 45-60 minutes until tender.
  2. Cool, then remove skins, cut into smaller pieces and puree in food processor. Canned beets are also fine to use, just open can, drain and puree.
For cupcakes
  1. Preheat oven to 350 °F. Line 2 cupcake pans with liners. Prepare the beets and set aside. These can be prepared ahead and refrigerated until ready to make cupcakes.
  2. Sift together the flour, baking soda, and salt.
  3. Melt chocolate by heating it in the top of a double boiler over warm water using medium heat, stirring until begins to melt. Remove from heat and cover with a paper towel to absorb steam and let stand until completely melted. Stir until smooth and cool slightly.
  4. In a large bowl, beat eggs with whisk just to mix. Then beat in sugar, hazelnut oil, vanilla, melted chocolate (ok if still slightly warm), and pureed beets; whisking to combine after each addition. Add sifted flour mixture and stir until combined. Mix in flour coated chocolate chips.
  5. Using ¼ cup measure, fill cupcake liners with batter. Bake for 18-20 minutes until toothpick inserted into cupcake comes out clean. Let cool in pans on wire rack for 2 minutes, then remove cupcakes and place on racks to cool completely. Prepare icing and ice when cupcakes are completely cooled.
For icing
  1. Warm milk in small saucepan over medium low heat, add chopped chocolate and stir, then remove from heat, cover, and allow chocolate to melt in milk, stir to combine.
  2. In large mixing bowl, beat butter with pinch of salt until soft and fluffy. Add sifted powdered sugar gradually, mixing after each addition. Add milk and chocolate mixture in small amounts, mixing until reach desired consistency.
Recipe Notes

*For 1½ cups beet puree

**Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cupcakes, use organic beets if you can find them and also organic flour, eggs, granulated sugar, powdered sugar, milk and unsalted butter.

]]> https://theherbalbakeshoppe.com/recipe/beet-chocolate-cupcakes-2/feed/ 2 Calendula White Chocolate Cupcakes https://theherbalbakeshoppe.com/recipe/calendula-and-white-chocolate-cupcakes/ https://theherbalbakeshoppe.com/recipe/calendula-and-white-chocolate-cupcakes/#respond Tue, 07 Jul 2015 22:54:02 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=551
Calendula and White Chocolate CupcakesCalendula and White Chocolate Cupcakes
Calendula and White Chocolate CupcakesCalendula and White Chocolate Cupcakes
Calendula and White Chocolate Cupcakes Closer LookCalendula and White Chocolate Cupcakes Closer Look
Calendula PetalsCalendula Petals
Calendula Infused WineCalendula Infused Wine
Calendula and White Chocolate Cupcakes without IcingCalendula and White Chocolate Cupcakes without Icing

Eating desserts after meals even though I love them leads me to a full and uncomfortable feeling. So I usually take a bite and keep it at that. When the temptation takes over and I eat more, I regret later.

My herbal bake shoppe tasting is done alone between meals. I realized as I sampled these cupcakes over and over (because they are truly scrumptious), I did not get that popped-out stomach bloat and then as a trial of fate, I ate one for dessert, same no fullness. I do not consider it a coincidence that calendula has been traditionally used to decrease gastrointestinal inflammation, that it is soothing and healing for digestive problems. Combined here with the lightness of the batter utilizing cake flour and beaten egg whites, calendula preserves my dessert partaking enjoyment.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Calendula White Chocolate Cupcakes
Servings Prep Time
18cupcakes 35minutes
Cook Time
20-25minutes
Servings Prep Time
18cupcakes 35minutes
Cook Time
20-25minutes
Ingredients
For cupcakes
  • 3½oz white chocolate(I used Ghirardelli which was 7 squares)
  • ½cup organic heavy cream
  • ½cup calendula-infused wine*
  • 1tsp vanilla extract
  • 1½cup cake flour, sifted
  • 1½tsp baking powder
  • ¼tsp salt
  • 4 eggs, separated
  • 1¼cup organic granulated sugar
For icing
  • 1cup organic heavy cream
  • ¾cup organic granulated sugar
  • 4½oz white chocolate chips
  • 1stick organic unsalted buttercut into slices
  • 1tsp vanilla extract
  • pinch of salt
For calendula-infused wine*
  • 1 pint glass jar
  • 30grams dried calendula petals
  • 300ml sherry wine
Instructions
For cupcakes
  1. Preheat oven to 350 °F. Using the foil lined cupcake liners, arrange 18 on a cookie sheet; use 2 cookie sheets if it seems too crowded on one.
  2. Combine white chocolate, heavy cream, calendula-infused wine and vanilla extract in a medium saucepan. Cook over low heat, stirring constantly with a wooden spoon until chocolate is melted and mixture is blended well. Remove from heat and cool to room temperature either in an ice water bath or in the refrigerator.
  3. Combine sifted flour, baking powder and salt and set aside.
  4. With electric mixer, beat egg yolks. Gradually add sugar and beat until thick approximately 4-5 minutes. Gradually with wooden spoon stir in alternately flour and chocolate mixtures.
  5. Transfer to a large mixing bowl and clean beater and bowl of electric mixer. Wipe out with a drop of white vinegar and dry.
  6. Beat egg whites until stiff. Gently and gradually, stir into chocolate and flour batter.
  7. Fill cupcake liners with batter using a ¼ cup measure. Bake for 22-24 minutes until toothpick inserted in center of cupcake comes out clean. Cool on wire racks completely before frosting.
For icing**
  1. In medium saucepan, combine cream and sugar and bring to boil over medium heat. Decrease heat to simmer and continue to cook for 6 minutes, stirring occasionally. Remove from heat and add chocolate stirring until melted.
  2. Add butter slices, vanilla extract and salt. Stir until butter is melted and mixture is smooth. Put pan in ice water bath and stir with rubber spatula until cool and slightly thickened.
  3. Transfer mixture to bowl of electric mixer and beat on high for about 3 minutes until thick enough for spreading. Do not overbeat.
For calendula-infused wine
  1. Powder calendula petals in a coffee grinder. Pour into glass jar and cover with sherry.
  2. Put on lid and keep in a cool, dark place for 2-3 weeks. Strain through a fine sieve and reserve wine in a clean glass jar with a lid. This will keep for a long time as long as it is stored in a cool place.
Recipe Notes

*Calendula can be purchased infused in oil, but I do not think as a wine so this is something that you must prepare yourself at least 2 weeks before making these cupcakes. It does not take a lot of time to put it together and then you just have to shake it once a day until it is ready.

**When I made this icing, I am not sure why but it completely broke apart and although it did get thick, it was not smooth or spreadable. I was going to throw it away and start over, but then I researched how to fix a broken icing. I put the icing in the refrigerator to cool it completely, then removed about 1/3 and in a separate bowl microwaved for 40 seconds until it was liquid and hot. I added this back to the rest of the icing and beat it with a small wire whisk and in just minutes it became beautifully thick, smooth, and spreadable not to mention it tasted delicious.

***Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this recipe, use organic butter, eggs, sugar, and heavy cream if available.

dried calendula flowers

]]> https://theherbalbakeshoppe.com/recipe/calendula-and-white-chocolate-cupcakes/feed/ 0 Chamomile Cupcakes https://theherbalbakeshoppe.com/recipe/chamomile-cupcakes/ https://theherbalbakeshoppe.com/recipe/chamomile-cupcakes/#respond Tue, 07 Jul 2015 22:53:25 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=550
Chamomile CupcakeChamomile Cupcake
Dried ChamomileDried Chamomile
Chamomile Infused MilkChamomile Infused Milk
Chamomile Infused MilkChamomile Infused Milk

Delicate and airy, these are the perfect end of the day sweet morsel to calm the stomach and the mind.

Chamomile Cupcakes
Delicate and airy, these are the perfect end of the day sweet morsel to calm the stomach and the mind.
Servings Prep Time
18 cupcakes 1½hours
Cook Time
20minutes
Servings Prep Time
18 cupcakes 1½hours
Cook Time
20minutes
Ingredients
For chamomile-infused milk
  • 4TBS dried chamomile *
  • 1½cups 2% milk
For cupcakes
  • 1¾cup all-purpose flour
  • 1cup granulated sugar
  • 1tsp baking powder
  • ¼tsp baking soda
  • ¾cup unsalted buttersoftened to room temperature
  • 1 egg
  • 2 egg whites
  • 1TBS vanilla extract
  • ½cup sour cream
  • ⅔cup chamomile-infused milk
For chamomile icing
  • ½cup unsalted buttersoftened to room temperature
  • 3-3½cups powdered sugar, sifted
  • 3TBS chamomile-infused milk
Instructions
For chamomile-infused milk
  1. In a small stainless steel or glass saucepan, combine dried chamomile and 2% milk. Warm over medium low heat slowly just until under boiling, stirring with a small wooden spoon or wooden chopsticks. As milk begins to steam, decrease heat to simmer and cover. Steep for 45 minutes, stirring occasionally and keeping temperature constant at about 200 degrees. It is not necessary to measure the temperature, just make sure that milk does not boil.
  2. Cool in saucepan for 30 minutes, keeping covered and then strain milk into a small bowl pressing on chamomile in strainer to extract as much of the milk as possible.
  3. Cool completely before adding to cupcake batter. May be prepared a day ahead and stored covered in the refrigerator.
  4. The milk will have turned a light yellow color from the chamomile and you will have about 1 cup of milk, which is a bit more than needed for this recipe. Try any extra in coffee or hot chocolate or just drink it, it is really nice tasting, especially if you like chamomile tea.
For cupcakes
  1. Preheat oven to 350 °F and line cupcake pan with 18 liners.
  2. Into large mixing bowl, sift flour, sugar, baking powder, and baking soda. Add softened butter, egg and egg whites, vanilla, sour cream and chamomile-infused milk. With mixer on medium speed, beat until smooth, small lumps may remain which are ok.
  3. Using a ¼ cup measure, pour batter into lined cupcake pan. Bake for 18-20 minutes until cake tester comes out clean.
  4. Cool for 2 minutes in the pan and then remove cupcakes to wire racks to cool completely before icing.
For chamomile icing
  1. For icing, cream softened butter until light and fluffy. Add sifted powdered sugar gradually, 1 cup at a time, mixing after each addition until creamy. Add chamomile-infused milk and mix until incorporated.
  2. Keep icing at room temperature until ready to ice cupcakes. Store iced cupcakes in refrigerator. These cupcakes also freeze well, wrap them individually before freezing.
Recipe Notes

*A note on chamomile for this recipe: I grew chamomile this year but I did not use it for this recipe. You would need to cut a lot of flowers and they are just too pretty in the garden. You certainly can use the fresh flowers though, just dry them before measuring. My first choice is to buy bulk dried chamomile from a small herb farm supplier (see chamomile plant profile). My second choice is to use organic chamomile tea bags. Each tea bag contains 2 grams of chamomile so you would need 4 tea bags. Cut open the bags and remove the chamomile, measure to be sure and then add to saucepan.

]]> https://theherbalbakeshoppe.com/recipe/chamomile-cupcakes/feed/ 0