Raspberry Chamomile Tea Cakes
Tender mini cakes infused with chamomile, studded with juicy red raspberries, and dressed with a lemon glaze.
Servings: 16 mini cakes
Equipment
- Mini bundt cake pan or muffin pan
Ingredients
Raspberry Chamomile Cakes
- 2 cups all purpose flour
- 1 ½ tablespoons dry chamomile (about 3 tea bags)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- 4 ounces unsalted butter room temperature
- ½ cup buttermilk
- 1 teaspoon vanilla
- 2 eggs room temperature
- ¾ cup raspberries fresh or frozen
Lemon Glaze
- 3/4 cup powdered sugar
- 1 lemon zested
- 1-2 tablespoons fresh lemon juice
Instructions
For the cakes:
- Preheat your oven to 350° F. Grease mini bundt pans or line a muffin pan with paper liners.
- Mix flour, chamomile, baking soda, baking powder, and salt together in a bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add sugar; cream until fluffy, 1-2 minutes.
- Add vanilla. Add eggs, one at a time, scraping the sides of the bowl in between. Mix on medium speed until light and fluffy, about 3 minutes.
- Add about ⅓ of dry ingredients and mix lightly. Add half of buttermilk; mix lightly. Continue alternating remaining flour mix and buttermilk, mixing in last ⅓ of dry ingredients last.
- Remove from stand mixer and gently fold in raspberries, being careful not to overmix.
- Divide batter amongst baking cups. The batter should come about ⅔ of the way up - it will rise a decent amount. Bake for 18-25 minutes, until the cakes spring back when gently pressed.
- Allow to cool at least 10 minutes, then remove cakes from the mold. Let cakes cool completely before icing.
For the glaze:
- Sift the powdered sugar and pour into a liquid measuring cup. Add the zest. Add lemon juice, stirring, a little bit at a time. You may need to adjust the amount of lemon juice and sugar accordingly. You want a glaze that is relatively thick, yet pourable.
- Drizzle a small spoonful onto each cake.
- Decorate with raspberries and fresh or dried chamomile.
Notes
These little cakes are best when they're fresh. However, they can be kept at room temperature for 2-3 days. Keep wrapped well or in a sealed container so they don't dry out!