Blueberry & Chamomile cupcakes, a summery dessert perfect for those days with sunshine with a chill in the wind. The cupcake is a bundle of delicate flavours of blueberry and chamomile. I know before the actual fall and warm apple dessert season starts, this is a little bite of sunshine.
Blueberries are from Middelveen Blueberry Farm, a local farm in our area. The honey liqueur is one of my fav from Burwood Distillery
Blueberry & Chamomile cupcakes:
- Cupcakes: Fluffy white cupcakes with fresh/ frozen blueberries swirled in the cupcake’ giving you a mouthful of blueberries in every bite.
- Chamomile curd: Silky, smooth and a subtle but delightful flavors of chamomile in the curd. The method is similar to making the lemon curd, you replace the lemon with fresh or dried chamomile flowers/ tea.
- Honey liqueur Frosting: A cream cheese buttercream frosting infused with a honey liqueur, you can always skip honey liqueur with good ‘ol honey or even lemon juice for an alternative flavour.
Blueberry & Chamomile cupcakes
Blueberry flavoured cupcakes filled chamomile curd and honey liqueur cream cheese frosting.
Ingredients
Chamomile curd
- 5 L Egg Yolks
- 115 gm Salted Butter 1 stick
- 150 gm Granulated Sugar ¾ cup
- 100 ml Lemon Juice
- 3 tsp Chamomile flowers (dry/ fresh) add more for an intense flavour
Blueberry Cupcakes (18 standard size)
- 230 gm Salted Butter 2 sticks
- 200 gm Granulated Sugar 1 cup
- 4 L Eggs
- 240 ml Buttermilk (substitute with milk and 2 tsp lemon juice) 1 cup
- 250 gm Cake flour 2 cups
- 1½ tsp Baking powder
- 250 gm Blueberries
- 2 tsp Flour (for coating the blueberries)
Honey Liqueur Cream Cheese frosting
- 250 gm Cream cheese 8 oz / 1 cup + 2 tbsp
- 185 gm Salted Butter about 1½ stick
- 350 gm Icing sugar 3½ cup
- 30 ml Heavy Cream/ Whipping Cream
- 2 tbsp Honey liqueur / honey
Instructions
Chamomile curd
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Add all ingredients in a metal or a glass bowl. On a pan with simmering water, place the bowl with the ingredients and whisk slowly.
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Keep whisking gently until the curd starts to thicken. Make sure that the bottom of the bowl does not touch the simmering water.
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Once the curd starts to thicken, remove from heat. Strain it to remove chamomile flower/ tea and the egg white bits that may have been slightly cooked in case the water was too hot or the bowl touched the water.
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Store it in a bottle until needed for the cupcakes, the curd can be stored in the refrigerator for upto 3 weeks.
Blueberry Cupcakes (18 standard size)
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Preheat the oven to 180°C/ 350°F. Line the muffin tin with liners.
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In a bowl of a stand mixer fitted with paddle attachment, add the butter and sugar. Cream the butter and sugar until light, pale and fluffy.
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Add and beat one egg at a time. Add half of the buttermilk / milk and lemon juice mix into the bowl.
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Sift in the dry ingredients (Flour and baking powder). Add the rest of the buttermilk and Mix thoroughly until all the ingredients are incorporated.
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In a bowl, add the blueberries and toss them in a little bit of flour until they are lightly coated with flour.
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Add these blueberries into the batter and fold gently.
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Divide the batter into the cupcake liners. Bake for 20 minutes or until the tops are light springy and golden. Remove from oven and let them cool on a cooling rack.
Honey Liqueur Cream Cheese frosting
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In a bowl, fitted with a paddle attachment on a stand mixer. Add the butter and sift ⅓ portion of the icing sugar into the bowl with butter. Cream the butter and icing sugar.
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Add the cream cheese and add another ⅓ portion of the icing sugar into the bowl with butter. Beat for 30 seconds to a minute.
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Add the remaining icing sugar, honey liqueur/ honey into the bowl and beat for 30 seconds to a minute or until its light and smooth.
Assembly
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Once the cupcakes and the chamomile curd are in room temperature, the cupcakes are ready to be assembled.
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Using a cupcake corer or a pairing knife, core the center of the cupcakes.
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Fill the centers with chamomile curd. Transfer the frosting into a piping bag with a piping tip of your choice. Frost the cupcakes and enjoy them!
Happy Baking
xx