Honey and camomile – my new bedtime beverage before I drift off to sleep on my duck down pillows, which are incidentally my favourite kind of pillow, regardless of how unhygienic and allergy causing it supposedly is.
Here’s my sketch of my vision of what I think my cupcake should look like. Apologies for my drawing skills – drawing was never my strong suit.
Also, on a side note – I would like to tell you that all was not fine and dandy in the kitchen when I attempted this recipe. I photographed my egg disaster:
Tip of the day : Make sure all utensils are absolutely spotless before attempted to beat your egg whites, otherwise…. well – let this photo be a cautionary tale.
Onto the recipe!
Ingredients (Makes 6 cupcakes)
1/2 cup self raising flour
1/3 cup caster sugar
1/4 cup buttermilk
1 tsp vanilla
3 tabsp vegetable oil
1 teabag of camomile tea
1 egg white
25g caster sugar
Plastic ipettes (I got mine off eBay)
Fondant bumblebees (tutorial here)
1. Preheat oven to 160 Celcius (fan forced). Mix all the cupcake ingredients together and beat with an electric mixer for about 5 minutes or until light. Pour into a piping bag and pipe into cupcake liners for the neatest result. Bake for 20 minutes or until cake springs back when lightly pressed.
2. Whip egg white into soft peak stage in an electric mixer. Meanwhile, heat sugar and water to 121 Celcius. Pour sugar mix into egg white while mixer is running at low speed and then turn up to high speed. Continue to whip for another 5 minutes or until cool.
3. To decorate, watch the video tutorial I made here.
If you wanted to know what my photography set up was, here it is! Just the usual settings – 60mm 2.8f shot with a Canon 7D and edited with Lightroom 4.