Feature Recipe For The Week 8/6/16
This recipe makes a slightly sweet and delicate mini teacake that makes a wonderful treat to serve with your favorite (hot or iced) tea or coffee. The Chamomile Tea leaves and the dried Sage herb compliment each other just right, and the resulting flavor is define. This is a simple recipe using unique ingredients with results that are delicious and perfect!
1/4 cup butter (1/2 stick), softened
1 cup flour
3/4 cup white sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 Tblspns Chamomile Tea Leaves (from 5 - 6 tea bags)
2 tsp ground dried Sage herb
1/2 cup half and half
2 tsp Lemon Extract
Frosting (Whisk together until smooth):
2 cups powdered sugar
1 Tblspn Honey
6 Tblspns Heavy Cream
About 1 Tblspn Chamomile Tea Leaves (for sprinkling on top of the teacakes)
Preheat oven to 325 degrees. Line mini cupcake tins with mini cupcake liners (sprayed with cooking spray).
In a bowl combine: Butter, flour, sugar, baking powder, baking soda, salt, Chamomile Tea Leaves, and Sage. Blend together using a mixer. In a separate bowl, mix together the egg, half and half, and the lemon extract.
Pour half of the egg mixture into the flour mixture and blend until just incorporated. Pour the remaining egg mixture into the flour mixture and beat for about 1 minute.
Fill the prepared mini cupcake cups with the batter but do not over fill each cup (fill each cup to just below the top of the cup).
Bake the cakes for about 15 - 17 minutes. Remove from the oven and cool on a rack before frosting. Once the cakes have cooled, dip the top of the cake into the frosting and then sprinkle the frosted top with a small amount of the Chamomile Leaves.