Champagne Chamomile Cupcakes

Champagne Chamomile Cupcakes
Photo and recipe by Annelies Zijderveld, author of Steeped: Recipes Infused with Tea.
Makes 1 dozen.


CUPCAKES

8 tbsp (110g) unsalted butter, room temperature
1 cup plus 2 tsp (208g) granulated sugar
3 large eggs, (150g) room temperature
1 tsp (3.2g) honey
1 1/2 cups (210g) all-purpose flour
1 1/2 tsp (7.5g) baking powder
1/4 tsp (1.6g) kosher salt
1/4 cup (57.5g) milk


1. Preheat the oven to 325F and line a muffin tin with cupcake liners.
2. Sift together the flour, baking powder, and salt into a medium bowl.
3. Using a stand mixer outfitted with a paddle attachment, beat the butter and sugar for 3 minutes or until light and fluffy.
4. Add the honey and each egg separately until combined, scraping down in between.
5. Alternate adding the flour mixture and milk, mixing until just combined.
6. Fill the cupcake liners 3/4 of the way full.
7. Bake for about 24 minutes or until an inserted toothpick comes out clean and the cupcakes are golden brown.

Cool the cupcakes before frosting!  


FROSTING

1/2 bottle (325ml) Champagne
2 tbsp loose Chamomile Citrus herbal tea
1 stick / 8 tbsp (110g) unsalted butter, room temperature
1 1/2 cups (165g) confectioners' sugar
1 tsp (3.2g) honey
1/4 tsp. kosher salt
1 tbsp whole milk


1. 
Add the tea and Champagne into a saucepan. Infuse the tea into the Champagne set over high heat for 5 minutes.
2. Strain out the loose tea. Pour the strained chamomile infused Champagne back into the saucepan.
3. Reduce the chamomile infused Champagne  for 12 minutes over high heat or until reduced to 1 ounce / 2 tbsp .
4. Cool the chamomile Champagne infusion to room temperature or cool to the touch.
5. Mix the butter, powdered sugar, honey, Champagne  mixture, and salt on low speed using a whisk or stand mixer outfitted with a whisk attachment until the ingredients come together. Scrape down the sides of the bowl and inside the whisk. Add the milk. Whisk the frosting until light and fluffy . Pipe or spread the frosting on the cupcakes  using either a pastry bag and decorating tip, plastic zipseal bag with a corner snipped off, or an offset spatula.

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