Chamomile and Bee Pollen Cupcakes with Apricot Filling
Ingredients
Chamomile Cupcakes
¾ cup plant based milk
2 Tablespoons dried chamomile (or about 4 chamomile tea bags)
2 ½ cups Bob’s Red Mill Gluten Free flour
1 ¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup unsalted butter, cut into tablespoons, softened but still cool to the touch
3 large eggs
1 large egg white
1 teaspoon pure vanilla extract
Chamomile Simple Syrup
2 Tablespoons dried chamomile
½ cup sugar
½ cup water
Apricot Filling
6oz (180g) dried apricots
1 1/2 cups water
1 tbsp lemon juice
1tsp vanilla
1/2 - 3/4 cups granulated (castor) sugar
Chamomile Buttercream
1 cup unsalted vegan butter, softened
3 cups powdered sugar, sifted
pinch fine sea salt
1 Tablespoon chamomile simple syrup
Instructions
Cupcakes
Bring milk to a simmer and remove from heat. Add tea or flowers and allow to steep for 30 minutes. Strain out tea or flowers.
Preheat oven to 350°F. Grease and flour three 6-inch round cake pans. Tap out any excess flour. Line with parchment paper and set aside.
In the bowl of a stand mixer, whisk together 2 cups flour (reserve remaining ½ cup), sugar, baking powder, and sat. Using a paddle attachment, run mixer on low speed. With the mixing running, add butter in three additions. Continue to mix on low speed until mixture is crumbly.
In another bowl, combined infused milk, egg, egg white, and vanilla. Add half of liquid to mixing bowl. Mix on medium speed until incorporated. Add remaining half of liquid and mix until batter is thoroughly combined. Scrape down bowl as needed to ensure thorough mixing. The batter may look curdled. Add remaining ½ cup flour and mix until batter comes together.
Evenly distribute 1/4 cup of batter among prepared cupcake pans. Bake for 22-25 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 10-15 minutes.
Apricot Filling
Wash the apricots and remove stones.
Put apricots, water and lemon juice into a saucepan and slowly bring to the boil.
Simmer until fruit is tender (approx 15-20 minutes).
Add sugar and boil rapidly for about 15 minutes.
If you want the cupcake filling to be smooth it can be pureed to reach the desired consistency.
Chamomile Syrup
Combine dried chamomile, sugar, and water in a sauce pot. Bring to a boil until sugar has dissolved. Remove from heat and allow mixture to steep for 30 minutes. Strain out chamomile. Cool to room temperature and keep stored in the fridge until ready to use
Chamomile Buttercream
In the bowl of a stand mixer fitted with a paddle attachment(or using a hand mixer), cream butter until smooth. Add powdered sugar and mix until incorporated. Scrape down bowl as needed. Add pinch of salt and chamomile syrup. Mix until thoroughly combined.
Assembling the Cupcakes
Cut top off cupcakes and make a small hole for the filling. Be careful not to dig to the bottom of the cupcake. Fill with apricot filling.
Top cupcakes with buttercream.
Add bee pollen and flowers for taste.
