Michelle's Chamomile Cupcakes with Honey Buttercream

Cake Ingredients:

• 1 1/4 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 - 2 tsp vanilla
• 1/2 cup milk
• 3/4 cup (a stick and a half) unsalted butter
• 5 Tbsp Chamomile Tea loose leaves (cut open tea bags)
• 3/4 cup white sugar
• 2 eggs

Cake Directions:

1. Heat butter in a saucepan over low heat.  Add chamomile.  Simmer on low heat for 5 minutes.  Remove from heat and allow to steep for 5 additional minutes. Strain into measuring cup and bring to room temp. (Strained butter should now amount to 1/2 cup)
2. Preheat oven to 350 degrees.  Whisk flour, baking powder & salt in a medium bowl.  Mix milk and vanilla in a small bowl.
3. In third large bowl, cream strained butter and sugar together.  Add eggs, one at a time.  Add half of the dry mix, milk, then remaining half of dry mix.
4. Pour batter into 12 cupcake liners.  Bake for 20 minutes.  Test doneness with butter knife.

Frosting Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 4 Tbsp (plus one extra squirt) honey
• 2 cups powdered sugar
• 1 Tbsp heavy cream
• 1/2 tsp vanilla

Frosting Directions: 

1. With a hand mixer, beat butter and honey until creamy.
2. Add sugar, one cup at a time.
3. Add heavy cream and vanilla, beat until fluffy.

Frosting makes more than enough, tend to be generous when frosting cupcakes.

Store loosely covered and at room temp.

(Recipe adapted from Michelle C.)