White Chocolate, Honey, And Chamomile Cupcakes

Name: White Chocolate, Honey, And Chamomile Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the White Chocolate and Honey Glaze; 1 1/2 cups confectioner's sugar, sifted; 1 tablespoon honey; 5 tablespoons heavy cream; 1 pinch kosher salt; 2 ounces white chocolate bar; For the Chamomile Cupcake Base:; 1/2 cup whole milk; 3 tablespoons dried chamomile flowers (from teabags); 1 cup all-purpose flour; 3/4 cup sugar; 1 1/2 teaspoons baking powder; 3 tablespoons unsalted butter, at room tempearature; 1 egg

Servings: persons

For the White Chocolate and Honey Glaze
1 1/2 cups confectioner's sugar, sifted
1 tablespoon honey
5 tablespoons heavy cream
1 pinch kosher salt
2 ounces white chocolate bar
For the Chamomile Cupcake Base:
1/2 cup whole milk
3 tablespoons dried chamomile flowers (from teabags)
1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3 tablespoons unsalted butter, at room tempearature
1 egg

1
For the Chamomile Cake Base: Put the 1/2 cup whole milk and 3 tablespoons dried chamomile flowers in a liquid measuring cup, cover with plastic wrap, and refrigerate for at least 3 hours, but preferably overnight. Bring to room temperature before using.
2
Preheat the oven to 325 (F) and prepare your cupcake pan with paper cupcake cases.
3
Put 1 cup flour, a scant 3/4 cup sugar, 1 1/2 teaspoons baking powder, and 3 tablespoons unsalted butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
4
Strain the 1/2 cup of chamomile-infused milk for the cupcake (from the first step) and slowly pour into the mixture, beating well until all the ingredients are well mixed.
5
Add 1 egg and beat well, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.
6
Once all the ingredients have been incorporated, spoon the batter into your prepared cupcake pan until each paper cupcake case is about two-thirds full (if using a cookie dough scoop, each cupcake case should have about two tablespoons of batter) Bake in the preheated oven for 20-25 minutes, or until the tops of the cakes bounce back when touched. A skewer inserted in the center of the cupcakes should come out clean.
7
Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
8
For the White Chocolate & Honey Glaze: In a medium bowl, whisk together 1 1/2 cups powdered sugar, 1 tablespoon honey, 5 tablespoons heavy cream, and a pinch of kosher salt together until smooth.
9
Use a cookie scoop to evenly distribute glaze amongst the cupcakes, using an offset icing spatula to smooth the glaze evenly across the cooled cupcakes.
10
Once the cupcakes have been frosted, use a cheese grater or a vegetable peeler to create white chocolate shavings over the cupcakes - do this immediately after frosting the cupcakes, otherwise the glaze will set and the white chocolate shavings will bounce right off the cupcakes.

848

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the White Chocolate and Honey Glaze, 1 1/2 cups confectioner's sugar, sifted, 1 tablespoon honey, 5 tablespoons heavy cream, and more.

Yes, White Chocolate, Honey, And Chamomile Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!