The Seventies Never Tasted So Good
When I was little, I noticed that almost everyone’s kitchens as well as the appliances in those kitchens were colored in the same way: Orange, brown and yellow… Maybe a hint of green in there. What was so cool about those colors, huh? Maybe when they faded, they would just look like a desaturated version of themselves, fooling the viewer into thinking that they hadn’t faded at all? Maybe we were into those colors because they were the colors of Orange, Chocolate, Lemon and Lime? I don’t know, either way, I know that these colors bring me back to my childhood, staring at the linoleum tiles and wondering how they get all those colors in one piece of plastic, and how do they get them to stick to the floor anyway? Elmer’s glue? Super glue? Oh, definitly Super glue.
I have to admit, I still own a blender in orange and a hand mixer in brown and ivory. Pret-ty darn classy if you ask me. Here’s my homage to the seventies: cupcakes that taste way better than most of the older kitchens look.
Chamomile Cupcakes with Lemon Honey Glaze
3/4 c. Unsalted Butter, room temp
1 2/3c. Granulated Sugar
2 Large Eggs, room temp
2 c. Flour
2/3c. Whole Wheat Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
3/4 c. Milk
2 tsp Vanilla Extract
3 tea bags Chamomile Tea
Cream the butter and the Sugar for about 5 minutes, or until it all comes together into a white and fluffy mixture. Add the eggs, one at a time, mixing thoroughly with each egg. Beat this mixture at high speed for about 5 minutes. Add the Flour, Whole Wheat Flour, Baking Powder, salt and Chamomile tea, alternating with the Milk, starting and ending with the dry ingredients. This should all come together and look a little bit thicker than normal cake batter. That’s perfectly fine. Whip it up for another 5 minutes and you’re finished. Scoop it into cupcake papers, filling only 1/2 full. Bake in a 350 degree oven for about 25 minutes. While they’re baking, you can make your glaze.
Zest of one Lemon
Juice of one Lemon
1 1/2 tbsp Butter
3 tbsp Honey
1 tsp Vanilla
1 2/3 c. Powdered sugar.
Mix these all together, gradually adding the sugar until it’s at a spreadable consistency. Add food coloring if you’d like. I did. I added yellow to 3/4 of the mixture, and turned the other 1/4 of the mixture orange for little accents.
The cupcakes are finished when they start to turn golden brown on top and a toothpick inserted in the middle of the cake comes out clean. Take ’em out and put them, bottoms down, on parchment paper. Scoop about 1 tsp of the glaze onto each of the cupcakes, fresh out of the oven. The glaze should spread. If it spreads over the sides of the cupcake, don’t worry! You can spread it out manually if you want to make sure that it looks even. Me, I don’t really mind it looking homemade. That’s kinda my aesthetic. Scoop the rest of the icing into a pastry bag with a small round tip on it. Decorate as you please! Place them on the most seventies of plates that you have and enjoy!
I personally LOVE these cupcakes. I love the taste of chamomile and it’s a perfect compliment to the zesty lemon. It’s a soft sweetness instead of a kick you in the face sweetness… Very good! I hope you all try and enjoy them! Happy Baking, folks.