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Chamomile (Cup)Cake(s) with Vanilla Maple Buttercream

Bring sunshine to a winter kitchen and add whimsy to your arsenal of cake recipes.

A marriage of maple and brown sugar featuring a silky French buttercream;

this Oh Honey Bakes creation is pure delight.

 


(Obvious) Disclaimer -Pictured above are cupcakes because, when you live with a toddler everything gets miniaturized. If you also have cupcake dreams,

follow all steps of Oh Honey Bakes' recipe below except (obviously) use cupcake pans and bake time at 350 degrees is approximately 20 minutes.

 

For the cake.....


Ingredients:

2½ sticks of butter

5 tbsp chamomile flowers

1¾ c (347 g) sugar

¼ c (53 g) brown sugar

2 eggs plus 3 egg whites

3¼ c flour (360 g)

1 tbsp baking powder

½ tsp salt

2 tsp ground vanilla beans or

2 tsp vanilla extract, added to milk and sour cream

1 c whole milk at room temperature

⅓ c sour cream at room temperature


Instructions:


Melt the butter in a medium saucepan over medium heat, swirling occasionally. When the butter just reaches boiling temperature remove it from heat, stir in the tea and steep for an hour or more. Strain the tea, forcing the excess butter out of the tea leaves with the back of a spoon. Cool the butter to room temperature before using.


Preheat oven to 350 degrees. Prep 3 x 6 inch cake pans by buttering them, lining the bottoms with rounds of parchment paper, then dusting them with flour and tapping out the excess.

Beat the butter and sugars until pale and fluffy, then add the eggs gradually, beating to combine, about 2 minutes.


Sift the flour, baking powder, salt and ground vanilla beans together in a bowl and set aside. Mix the milk, sour cream, and vanilla extract (if using) together and set aside.

Add the dry ingredients in 3 additions, alternating with the milk mixture, mixing just until combined or finishing by hand.


Distribute the batter evenly into the prepared pan and smooth with a spatula or the back of a spoon. Gently tap the pans on the counter a couple of times to release any air bubbles trapped in the thick batter. Bake for 20 minutes, then rotate the pans in the oven and bake for an additional 5-10 minutes, checking every 3 minutes for doneness. A toothpick inserted into the center of the cake should come out clean and the top should spring back to the touch. Place on cooling racks until the pans are cool enough to handle, then run a knife around the edges of the cake to loosen it and turn it out onto the cooling racks to come to room temperature.


Assembly// Level the cakes if desired and split in half horizontally with a cake leveler or serrated knife. Place the first layer face up on a cake board or serving plate and smooth a generous layer of buttercream on top. Place the other half on top, smooth with buttercream, and repeat. Place the last layer face down (so the smooth side is up) and press to secure. Place the cake in the fridge for a few minutes to firm up the buttercream and make icing the cake easier. Roughly ice the top and outsides of the cake and decorate with flowers or as desired. Serve at room temperature. May be refrigerated for up to 3 days.



and for the Vanilla Maple French Buttercream....


Ingredients:

2 c (4 sticks) unsalted butter, at room temperature

⅔ c JEM Maple syrup (recommend Reserve Late Harvest)

⅔ c sugar

2 tbsp water

10 egg yolks

Pinch or two of salt

2 tsp vanilla bean paste


Instructions:


Cube the butter and set aside. Combine the sugar, water and maple syrup in a small saucepan. Cook over medium heat, stirring until the sugar dissolves then swirling the pan occasionally. Keep an eye on the temperature while you prepare your egg yolks.


Place the yolks and a pinch of salt in a mixing bowl (or the bowl of a stand mixer) and whisk until lighter in color and thickened. Turn the mixer off.


Once the syrup reaches a temperature of 235 degrees (soft ball stage), immediately remove it from heat and turn your mixer on medium. Pour the syrup between the bowl and the whisk to prevent the hot syrup from splashing. Once all the syrup is incorporated increase the speed to high and beat until room temperature, around 10 minutes. The bowl should feel neutral.


Switch to the paddle attachment (if you have one) and turn the mixer on medium. Add the butter cubes one at a time and mix until smooth and incorporated. Add the vanilla bean paste and mix, then taste and add another pinch or two of salt if needed.





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