Chamomile Lemon Cupcakes With Honey Buttercream Frosting

• Chamomile Lemon Cupcakes
• 3/4 cup white sugar
• 1 lemon's zest
• 1 cup unsalted butter
• 1/2 cup chamomile tea leaves
• 3 egg yolks
• 1 1/2 cups all-purpose flour
• 1/2 cup milk
• 3 egg whites
• 1/4 cup white sugar
• Honey Buttercream Frosting
• 1 cup unsalted butter, softened
• 1/4 cup confectioner's sugar
• 1/2 cup honey

1. Whisk together 3/4 cup of white sugar and lemon zest. Allow to rest for about 30 minutes to infuse the lemon flavour.
2. Melt 1 cup of butter in a saucepan. Stir in tea leaves and heat on low heat for 5 minutes. Remove from heat and allow to cool completely.
3. Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius. Whisk together lemon sugar and tea-infused butter. Whisk in egg yolks until completely incorporated.
4. Alternate beating in the flour and milk until you have a smooth batter.
5. In another clean and dry bowl, whisk egg whites until foamy. Add 1/4 cup of sugar and whisk until stiff peaks form.
6. Gently fold egg whites into the batter in 3 additions.
7. Fill cupcake liners 2/3 full and bake for 20 minutes, or until a skewer poked into the centre comes out clean. Allow to cool completely.
8. Cream 1 cup of butter and 1/4 cup of confectioner's sugar until smooth. Add honey and beat until smooth.
9. Pipe icing over cupcakes. Eat right away or refrigerate until ready to serve.

chamomile, white sugar, lemons zest, unsalted butter, chamomile tea, egg yolks, flour, milk, egg whites, white sugar, honey buttercream frosting, unsalted butter, sugar, honey

Taken from food52.com/recipes/20905-chamomile-lemon-cupcakes-with-honey-buttercream-frosting (may not work)