These tea cakes are a delicate, light, and sweet treat. They’re perfect for a a little snack with your tea or coffee!
I found chamomile at my local Asian market (Hmart), but if you can’t find it you can use chamomile tea bags. The chamomile I found was full of large pieces, so I’d recommend crushing them up before using.
Makes 24 mini-cupcakes
Adapted from Joy the Baker
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 Tbsp dried chamomile, crushed
- 1/2 cup milk
- 1 large egg
- 1 tsp pure vanilla extract
Preheat oven to 325°F.
Line a mini-muffin pan with liners (I don’t normally do this, but these cakes are very delicate, so I’d recommend it).
In a large bowl, cream together the butter, flour, sugar, baking powder, baking soda, salt, and chamomile. Beat until mixture is slightly course and sandy, about 5 minutes.
In a small bowl, whisk together milk, egg, and vanilla. Pour half of the milk mixture into the flour mixture, beating until just incorporated. Pour the remaining milk mixture in and then turn up the speed on your mixer until batter is well blended, no more than a minute.
Divide the batter into the mini-muffin tins.
Bake for about 10-14 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for at least 10 minutes before removing.
Sprinkle with powder sugar and serve with a cup of tea.