Description
Delight in these delicate Chamomile Cupcakes, infused with fragrant chamomile flowers and subtly sweetened with coconut palm sugar. These moist cupcakes are made with gluten-free coconut flour and a creamy chamomile-infused butter base, perfect for a light, aromatic treat. Topped with whipped coconut cream and an optional drizzle of honey, they offer a naturally sweet and soothing dessert.
Ingredients
Dry Ingredients
- 1/2 cup coconut flour
- 2 tbsp chamomile flowers, chopped (optional)
- 1 tsp baking powder
- 1/2 tsp sea salt
Wet Ingredients
- 1/2 cup unsalted butter (or vegan butter/coconut oil)
- 4 tbsp coconut milk
- 3 tbsp dried chamomile (or 3 chamomile tea bags)
- 2 tsp vanilla extract
- 2/3 cup coconut palm sugar
- 6 large eggs
Toppings
- Whipped coconut cream
- Drizzle honey (optional)
- Chamomile flowers for garnish (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin pan with 10 paper cupcake liners to prepare for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the coconut flour, baking powder, sea salt, and optionally, the chopped chamomile flowers, ensuring everything is evenly distributed.
- Infuse Butter Mixture: In a small saucepan over medium-low heat, melt the butter and add coconut milk. Once the butter melts, add the dried chamomile flowers or tea bags. Remove from heat and let steep for 10-15 minutes to infuse the flavors. After steeping, strain the mixture through a fine mesh strainer into a large bowl if using loose flowers; if using tea bags, simply remove them.
- Mix Wet Ingredients: Whisk the coconut palm sugar, eggs, and vanilla extract into the chamomile-infused butter mixture until smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, whisking thoroughly to avoid lumps. Let the batter sit for 15 minutes to allow the coconut flour to absorb moisture and thicken.
- Fill Cupcake Liners: Pour the batter evenly into the cupcake liners, filling each about 3/4 full to allow room for rising.
- Bake: Place the muffin pan on the center rack of the oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean when done.
- Cool: Allow the cupcakes to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
- Frost: Once cooled, frost the cupcakes with whipped coconut cream or your preferred frosting.
- Optional Garnish: Decorate the cupcakes with chamomile flowers and a light drizzle of honey for added elegance and flavor.
Notes
- For a vegan version, substitute butter with vegan butter or coconut oil and use a suitable egg replacer.
- The steeping process infuses the butter with a gentle chamomile flavor; ensure to strain well if using loose flowers to avoid texture in the batter.
- Allow the batter to rest after mixing to enable the coconut flour to fully absorb moisture, resulting in a better texture.
- Whipped coconut cream pairs beautifully as a light, dairy-free frosting alternative.
- Drizzling honey and garnishing with chamomile flowers is optional but adds a lovely visual and subtle sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
