Chamomile lavender cupcakes with honey frosting
This is a delicious sweet cupcake with earthy notes of chamomile and delicate lavender floral notes, sweetened with honey and speckled with a lemon honey cream cheese frosting. These cupcakes are a hit for a ladies afternoon tea party or post a scrumptious lunch where you can fit in just one more bite before parting ways!
Yields: 6 cupcakes
Ingredients
Cake:
¼ cup olive or vegetable oil
½ cup strongly brewed Calming Brew – cold
¼ cup honey
1 tsp lemon zest
1 tsp vanilla extract
½ tbsp vinegar
¾ cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
Frosting (optional):
¼ cup cream cheese (dairy free option: coconut cream or icing sugar)
2 tbsp honey
1 tsp lemon zest
Pinch of salt
Method
- Preheat the oven to 180C
- Prepare a muffin tin pan with liners and set aside
- In a bowl, whisk the dry ingredients together and set aside
- In a large mixing bowl, whisk the olive oil and brew until emulsified and white in colour
- Then add the honey. Lemon zest and vanilla extract and whisk for another few minutes
- Add the vinegar, give a few stirs, and then add the dry ingredients, combining to mix, without over-mixing
- Pour the batter into the cupcake liners up to two-thirds level
- Pat the cake tin on the surface a few times, to remove any air bubbles
- Bake the cake for 12-15 minutes or until a skewer comes out clean, with just a few crumbs
- Allow the cupcakes to cool completely before frosting
Frosting:
Whisk all together and spread on top of the cooled cupcakes