Chamomile and Thyme Cupcakes

Name: Chamomile and Thyme Cupcakes
Yield: Makes 12
Ingredients: 100 g icing sugar; 210 g plain wholemeal spelt flour 1½ tsp baking powder; a pinch of salt; 1 tsp thyme leaves, plus small sprigs to decorate; 3 medium eggs; 100 g caster sugar; 5 heaped tbsp dried chamomile flowers, plus extra to decorate; 160 ml coconut milk; 225 g unsalted butter

Preparation info

Makes
12

Difficulty
Medium

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

These soothing little cupcakes have an unusual flavour but they’re the perfect afternoon treat.

Ingredients

225 g unsalted butter
160 ml coconut milk
5 heaped tbsp

Lunch
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas mark 4. Line a 12-hole muffin tin with paper cases.

Heat the butter, coconut milk and chamomile flowers in a small pan over a low heat until the butter has completely melted, then simmer for a few minutes. Remove from the heat and allow to co