Chamomile Tea Infused Cupcakes Recipe

Chamomile Tea Infused Cupcakes Recipe
Gluten Free, Dairy Free
Store in airtight container.

Lovely moist, dense & dairy-free cupcakes! Infused with chamomile tea and sweetened with vanilla and coconut. Perfect for afternoon tea with a cuppa!  

  • Oven
  • Large Mug
  • Tea Infuser
  • Powered Whisk
  • Stirring Spoon
  • Muffin Win
  • Cupcake Liners
  • Skewer
  • Small Bowl
  • Round-bladed knife


  1. Preheat oven to Gas 4/180C
  2. Steep the chamomile tea in 2 Tablespoons of hot water for at least 5 minutes. You can do this whilst preheating the oven.
  3. Whisk oil sugar, salt, vanilla, eggs, water and chamomile.
  4. Mix coconut flour and baking powder.
  5. Add flour mixture to egg mixture, and stir to combine well.
  6. Line a Muffin tin with cupcake Liners
  7. Fill each liner ¾ full.
  8. Bake the cupcakes on the center rack of the oven for 20 minutes or until a skewer inserted into the center of a cupcake comes out clean.
  9. Remove the cupcakes from oven. Let them cool for five minutes before removing from tin to finish cooling on a wire rack.
  10. Cool completely. In a small bowl beat the butter and half of the icing together until you have a smooth mixture.
  11. Add the remaining icing sugar & 1 tbsp of plant milk, beat some more. Add the other tbsp of milk if needed and beat.
  12. Top cooled cupcakes with icing using a round-bladed knife for assistence. Decorate with extra chamomile loose leaf.
  13. Share & enjoy!

Click to enlarge

11 April 2017 - 12:14pm