In winter, a lot of ingredients can bring you vitamins and energy when eaten. This time, I decided to combine some of those ingredients into small, heavenly cupcakes.
The recipe I had was from the book “Cupcakes: A Fine Selection of Sweet Treats“.
What you’ll need:
For 16 to 20 cupcakes:
– 185 ml milk
– 5 g chamomile tea flowers (plus a little extra to decorate)
– 150 g unsalted butter, chopped
– 230 g caster (superfine) sugar – I used normal sugar instead
– 3 eggs
– 2 teaspoons finely grated mandarin zest (try to grate it as fine as you can)
– 300 g mandarin, peeled, seeds removed (or, if you don’t have a food processor and only a mixer, the juice of 300 g of mandarins)
– 60 g fine semolina
– 155 g self-raising flour
For the mandarin glaze:
– 155 g icing sugar, sifted
– 1 teaspoon finely grated mandarin zest
– 2-3 tablespoons strained, fresh mandarin juice
– Chamomile tea flowers to garnish
How to make them:
1) Place the milk and chamomile tea flowers into a saucepan and bring just to the boil. Let it stand for 5 minutes to infuse, then strain.
2) In the mixer bowl (I don’t have a food processor so I opted for the mixer and therefore pressed the mandarins before hand), place the butter, sugar, eggs, mandarin zest, and mandarin and mix until almost smooth.
3) Then add the milk mixture, semolina and flour and mix until smooth.
4) Pour the mixture evenly among cupcakes cases and bake for 8 to 10 minutes or until a skewer comes out clean when inserted into the center of the cupcake, in a preheated oven (at 180 Degrees Celsius)
5) Make the glaze:
– Place the icing sugar, zest and enough juice to make a paste in a heatproof bowl (i.e. pyrex)
– Sit the bowl over a saucepan of simmering hot water – make sure the bowl doesn’t touch the water, and stir
– Remove from the heat but keep the bowl above the water and let the glazing dry a little bit
– Spread it on the cupcakes
Enjoy with coffee, tea or mandarin juice!