Honey Chamomile Cupcakes and the Joy the Baker Cookbook!
Today is February 28, 2012. Today is the day that felt a million years away in 2010 when I started writing the Joy the Baker Cookbook. Now, February 28th, 2012 is as close as the present… and we’re living in it!
Today the Joy the Baker Cookbook is officially born into the world. It’s 100 recipes and 100 photos. We’re talking NEW recipes. Things you haven’t seen here on Joy the Baker. Might I humbly suggest you go to the store and stock up on butter and sugar? You’ll need it. You’ll love it.
This book is written and shot by me. Tested and consumed by eager friends and family. Believed in by agent Alison, editor Leslie, cheerleader Michael. This book is made by me for YOU YOU YOU! I know you eat popcorn for dinner. I know you bake brownies for boys. I know you’re just looking for an excuse to make biscuits for every meal of the day…. and I love you I love you I love you!!!
I’m going on a humble book tour as well! I want to meet you!! I want to sign your book!! I want to circle pages of recipes you should make!! And I totally want to come over to bake with you… but that might be difficult. This book tour is funded by Joy the Baker and Co…. which means it’s funded by me… so please understand that if I can make it to your city, I absolutely will. And if I can’t… well… I really wanted to. Thank you for your love and understanding. Check out the Book Tour stops and get excited! Let’s meet and high-five and totally hug it out!
I’ll be at Vroman’s in Pasadena tonight (it’s Tuesday today…) at 7pm. Be there!
If I’m not able to see your smiling face, how about following me on Facebook and on Twitter? I’ll have all sorts of behind the scenes pictures of me being weird and nervous. What could go wrong there?
You can best believe I’ll also be podcasting like a maniac over on the Joy the Baker Podcast at Homefries.
I want you to be everywhere I am! Let’s do it!
Because today is such a wonderfully blessed day, I wanted to share a recipe from the book with you. These cupcakes are an absolute favorite.
Chamomile Cupcakes with Honey Glaze. These are delicate and ladylike… even if you eat six of them you’ll still be the picture of feminine grace. I (sorta) promise.
Cupcakes! Soft and delicately flavored. Reminiscent of late college nights with chamomile tea and one heck of a research paper to write. I can’t tell if the chamomile is more of a fragrance or taste. I’m leaning towards fragrance. That’s what alluring about these little cakes… you’re not sure where you’re experiencing it. It’s dreamy in that way….
And this, my dearheart friends, is how I’d like to formally introduce you to my book… with dreamy cupcakes, honey glaze, and a huge, humbled THANK YOU. Thank you for your love, support, and presence.
Today (like every single day in this world) is a day full of grace. I’m glad you’re in it with me.
Chamomile Cupcakes with Honey Glaze
recipe from Joy the Baker Cookbook (whoa…)
For the Cupcakes:
1/4 cup (1/2 stick) unsalted butter, softened
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3 tablespoons dried chamomile (I got mine from tea bags)
1/2 cup milk (I used two percent)
1 large egg
1 teaspoon pure vanilla extract
For the Glaze:
1 1/2 cups powdered sugar
1 tablespoon honey
about 5 tablespoons heavy cream
pinch of salt
Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Line a cupcake pan with paper or foil liners and set aside.
To make the cakes: in the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, pinch of salt, and chamomile leaves. Mix on medium speed until the mixture is slightly coarse and sandy. This takes about 5 minutes.
While the mixture beats, in a small bowl, whisk together milk, egg, and vanilla extract.
Pour half of the milk mixture into the flour mixture. Beat until just incorporated. Pour in the remaining milk mixture, turn the mixer up to medium-high speed and beat for 1 minutes, until well blended.
Divide the batter between the prepared cups. There isn’t a lot of batter so you’ll only fill the cups up half way. You’ll also need to scrape the bowl for remaining batter. This recipe doesn’t waste a drop.
Bake the cupcakes for 17 to 20 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes. Remove the cupcakes from the pan to cool completely before frosting.
To make the glaze: in a medium bowl, whisk together powdered sugar, honey, cream, and salt. Whisk until smooth. Use a butter knife to generously spread the frosting atop the cooled cupcakes. Sprinkle with just a bit of chamomile tea leaves and arrange on a pretty plate. Cakes will last, well wrapped, at room temperature for up to three days.
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Those sound so dreamy! I absolutely have to get my hands on your book! I’ll snag it after i move to the west coast next month. ?
I have been reading your blog for a few years now and just bought your book a few days ago. It is wonderful and we are already enjoying the recipes! Congrats!
Are you serious? No really…are you serious?
I saw this recipe on Tuesday morning and died for it all day during work. Made up a batch and it’s beyond amazing. Did you know? Did you know that by putting this up you were going to start an addiction. As in I’m completely and totally addicted…as in I went to my local tea shop and bought 4 oz (may not seem like a lot…but it’s pretty much like 100 cups worth) of chamomile tea so that I don’t have to go without this.
Really? Joy the Baker…you are a genius.
Just got the book for my birthday! Yea! I can’t wait to try out the baked coffee cake french toast. Yum! Thanks for putting out an amazing cookbook.
I made the blueberry brown butter muffins Shutterbean posted on her blog, and they were totally amazing. Looking forward to the rest of your cookbook.
Congratulations!!! This is soooo exciting for you!
I’m eagerly awaiting my copy to arrive in the UK (end of the month – roll on!!!) and am gutted that I won’t make it to a book signing – a little far to come perhaps!
Glad to hear you’re such a roaring success (as if we doubted it for a second) and enjoy the rest of your book tour!
Joy, you know me. I can’t believe how well you know me. Popcorn for dinner. Exactly.
I can’t wait to make these cupcakes. I’ve been positively drooling over them since I’ve seen them! Thanks for all the great food!! Good luck with your book tour!
Bought the book last night and absolutely love it! I am going to make the cinnamon rolls for my husband’s birthday breakfast on Saturday. Such a great looking book.
Your cookbook arrived in the mail yesterday and I think I might have died and gone to heaven! Thank you for making such a beautiful, wonderful book ~ you are amazing!!!!
Congrats on your cookbook! I can only wish that someday I will be able to do the same (if only really to pass onto my future kids like my mom passes on her recipes).
And p.s. I frequently enjoy popcorn for dinner…..
Congrats on the book! I love these photos they are so perfect
I’ve made these a couple of times & they are a hit! Totally different than any other cupcake! So yum! Thanks Joy & I loveeeee your book!