As you know, last week I made the wrong recipe for Joy the Baker Spotlight. Our host, Girlichef, graciously linked my mistake into week three “bloggers choice” and I have now made one of the recipes which was supposed to be made for week two. Not wanting to make the other (and my 2nd) biscuit recipe, I chose to make these Chamomile Cakes with Honey Frosting. Let’s take a look:
As you can see, I’ve made a mess. I’ve had a failure. When checking the cakes at 15 minutes in the oven, the batter had bubbled up over the sides of the cupcake wells and right in front of my eyes, dramatically fell and collapsed itself back into the wells. I decided to let them finish baking and took them out at 20 minutes.
While they cooled, I prepared the frosting. I was hoping to tear away the bubbled rim of these cupcakes, peel away the paper forms and at least have mini-mini cakes for a final product. But most of them fell apart in my hands.
I did manage to get one tiny cake for finished product photo you see at the top of this post. I do have to say that the flavor of this mini chamomile cake is wonderful. I love the idea of flavoring the batter with the tea flakes.
Not being a baker, I have no idea what happened. I’m not a confident baker, so I know I paid very close attention to instructions and ingredients.
I’d love your thoughts, ideas and or solutions. Also, when following the frosting directions, it said two cups powdered sugar sifted. I’m not sure if that means measure the two cups before of after sifting. I measured after sifting. I have a feeling that’s why my frosting is thin and runny? (But still tasted wonderful.)
- For the cakes:
- ¼ C. butter
- 1 C. all-purpose flour
- ¾ C. granulated sugar
- 1 t. baking powder
- ½ t. baking soda
- pinch of salt
- 3 T. dried chamomile (from tea bags)
- ½ C. milk
- 1 large egg
- 1 t. pure vanilla extract
- For the Frosting:
- 2 C. powdered sugar, sifted
- 1 T. honey
- 6 T. heavy cream
- Pinch of salt
- Place a rack in the upper third of the oven and preheat to 325 degrees. Line a cupcake pan with paper or foil liners and set aside.
- To make the cakes; In a bowl of a stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, salt and tea leaves. The mixture will be slightly coarse and sandy when mixed for several minutes.
- Whisk together milk, egg and vanilla.
- Pour half of the milk mixture into the flour mixture with the mixer on medium-low speed. Beat until just incorporated. Pour in the remaining milk mixture and turn mixer up to medium. Beat for 1 minute, until well blended.
- Divide the batter between the prepared cupcake cups. There isn’t a lot of batter, so you’ll only fill the liners up about half way. You’ll also need a spatula to scrape the bowl for remaining batter.
- Bake cupcakes for 17 – 20 minutes or until a skewer inserted in the center comes out clean. Remove from oven and allow cakes to cool for 10 minutes. Remove cakes to cool completely on wire rack before frosting.
- To make the frosting: whisk together sifted powdered sugar, honey, cream and salt in a medium bowl. Whisk until smooth. Use a butter knife to generously spread the frosting atop the cupcakes.