Do you ever just feel like you NEED to bake something? I do. The urge hits and I find myself surrounded by cookbooks and checking the pantry and fridge to see how much flour and butter is really in there. I've been home all week. That about sums it up!
I have allergens. Not here. In my classroom. I don't know. Go figure. My doc says stay home and who am I to argue? So, I have. But, after three months of being sick, I am finally home and well. Kind of crazy but I am finding the brights spots. Tons of time for class work and believe me, this old dog is working hard at learning new tricks! But, it's all good.
Most of the new tricks are most definitely food and health oriented. So, what am I doing besides studying? Making little cakes filled with chamomile. We can all thank Joy for these. Go to her website. Check out all things fabulous and tasty and thank me after you have spent many hours in your kitchen. (Sending you smiles, right now)
Baking is one of the things in life that amaze me. You start with a mixing bowl filled with butter, flour, sugar, baking soda...
Add some milk, an egg, and some vanilla...
Mix and add to a cupcake pan...
If you are looking for a quick dessert or a way to make your mister or your teen-agers happy, try these. Here's the recipe and make sure to thank Joy!
Mini Chamomile Cakes with Honey Frosting
Ingredients
For the cakes:
1/4 cup (1/2 stick) butter
1 cup all-purpose flour
(I used 3/4 cup all purpose and 1/4 whole wheat pastry flour)
3/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
3 tbs. dried chamomile (from tea bags)
1/2 cup milk
1 large egg
1 tsp. pure vanilla extract
For the frosting:
2 cups powdered sugar, sifted
1 tbs. honey
6 tbs. heavy cream (I used almond milk)
pinch of salt
Place a rack in the upper third of the oven and preheat to 325. Use cupcake liners and forget about spraying chemicals into your pan! Use a stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, salt and chamomile leaves. This 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 halfway. You'll also need a spatula to scrape the bowl for remaining batter. This recipe doesn't waste a drop of cake batter.
Bake cupcakes for 17 to 20 minutes (mine took 20) or until skewer inserted in the center comes out clean. Remove from the oven and allow cakes to cook in the pan for 10 minutes. Remove to cool completely on wire rack before frosting.
To make the frosting: whisk together sifter powdered sugar, honey, milk or cream, and salt in a medium bowl. Whisk until smooth. Use a butter knife to generously spread the frosting atop the cooled cupcakes. Sprinkle with just ab it of chamomile leaves and arrange on a pretty plate. (Joy's directions.) Mine disappeared rather quickly and there wasn't time for arranging. Cakes will last, well wrapped if you have some left, at room temperature for up to 3 days.
Hope you are getting ready for a fantastic week-end. As I type this, it is nearly 5 o'clock somewhere. Well, here, actually, and I am making a lentil soup and a kale and quinoa salad, roasting a chicken, and trying to keep a few cupcakes to eat with some fresh strawberries for dessert. So, go. Get cooking. Make a good dinner or a great reservation and begin the week-end with a family dinner. Listen to the week's news and enjoy some great company.
Happy Friday from Charleston Treasures!
how unusual but yet appealing...never though of chamomile in a cake before...
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