Teacup Chamomile Tea Cakes


What a lovely little treat for your tea party guests ~
A chamomile kissed tea cake
served inside a dainty tea cup! 

For week two of the Joy the Baker Cookbook Spotlight & Cook-off, I had the opportunity to try Joy's recipe for Mini Chamomile Cakes with Honey Frosting, and decided to see how they'd bake up inside a set of oven-safe teacups. The results were perfectly charming (and delicious).  The honey frosting was a delightful complement to the floral notes of the chamomile cake. 


The little cakes are tender, light and sweet and would be a perfect match for a dollop of honey-sweetened whipped cream, for those with less of a sweet tooth (like myself). The batter comes together in the shake of a lamb's tail, and the chamomile tea gives a soft golden hue and subtle taste that evokes a meadow in springtime.

Chamomile Tea Cakes
(slightly adapted from the Joy the Baker Cookbook)
Makes 12 cupcakes or 12 teacup cakes

For the cakes
1/4 cup (1/2 stick) unsalted sweet-cream butter
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3 tablespoons dried chamomile (fine, not whole)
1/2 cup milk
1 large egg
1 teaspoon pure vanilla extract

For a sweet frosting
2 cups confectioners (powdered) sugar, sifted
1 Tablespoon honey
6 Tablespoons heavy cream
pinch of salt


For a less sweet frosting
1 cup heavy whipping cream
2 Tablespoons honey


Step 1:  Place a rack in the upper third of the oven and preheat to 325 degrees.  Line a cupcake pan with paper or foil liners, or arrange twelve small tea cups on a baking sheet.  Lightly grease the inside of each teacup with canola oil.

Step 2:  In a mixer fitted with a paddle attachment, cream butter, flour, sugar, baking powder, baking soda, salt, and chamomile together for a few minutes till mixture is coarse and sandy.

Step 3:  Whisk milk, egg, and vanilla together in a large measuring cup. Pour half of the milk mixture into the flour mixture with the mixer on medium-low. Beat until just incorporated. Add remaining milk mixture and turn speed up to medium. Beat for about a minute, until smooth.
Step 4:  Divide batter evenly into prepared cavities. This mixture makes exactly enough, so use a rubber scraper to scrape all of the mixture from the bowl and into the cups.

Step 5:  Bake for 18-25 minutes or until a toothpick/skewer inserted in center comes out clean. Remove from oven and allow to cool in pan for 10 minutes. Remove and cool completely on a wire rack.

Sweet Frosting (a good option if you have a sweet-tooth, or want to ice the cupcakes and hold prior to serving)
Whisk together sifted powdered sugar, honey, cream, and salt until smooth. Spread on top of cooled cupcakes. Can be stored for 3 days, in an airtight container at room temperature.

Less Sweet Frosting (a good choice for a more delicate balance of flavors, but can not be prepared in advance)
Chill bowl and beater(s) for 15 minutes.  Beat cream in chilled bowl to soft peaks.  Add the honey and beat to medium peaks.  Dollop on cupcakes or in teacups and garnish with a sprinkle of loose chamomile or fresh camomile flowers.  Serve immediately.

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