Vegan Mini Chamomile Cupcakes

Chamomile flowers are in bloom, well at least at Trader Joe's. These tiny little daisy-looking flowers and its precious petals inspired me to create something small and cute. I rummaged through my pantry to rediscover my mini-muffin pan. Inspired by nature, cupcakes would be the creation of the week. 

"Nowadays, people are so jeezled up. If they took some chamomile tea and spent more time rocking on the porch in the evening listening to the liquid song of the hermit thrush, they might enjoy life more."
-Tasha Tudor

Summer is the season to slow down and to stop and smell the roses. As tensions rise globally, it's important to remain calm and enjoy the small things in life. Whether it'd the sparrows, the dandelions or the bees, everything plays a role in this life. Everything is interconnected.  

Chamomile is a mild sedative that aides stress and anxiety. Beyond stress, chamomile provides medicinal benefits for inflammation, muscle spasms, menstrual problems, ulcers, insomnia and GI disorders. 

The word chamomile derives from Latin, Greek and French roots, which translates to, "earth's apple," "on the ground," and "apple." Together, these "earth apples" provide in numerous benefits that make it seem as if a chamomile tea bag per day keeps the doctor away. 

Chamomile dates back to ancient Egypt where locals used chamomile to treat colds. Today, there are two varieties, the Roman and the German flower. The Romans enjoyed chamomile as a beverage and an inscense. Ironically, a 19th Century botanist found chamomile growing at the Roman coliseum. 

For this recipe, I used dried chamomile flowers and grounded them into a powder. Alternatively, you could use a chamomile tea bag. The flavor is light so I suggest if you want a stronger taste, use 0.5-1 more tablespoon of chamomile. 

Perfect with an afternoon coffee - or tea - this recipe brings the joy out of every Saturday afternoon to sit outside, smell the fresh air and savor the floral baked goods. Enjoying life is a part of life and you never when one day the world you know and love is gone, so enjoy every ounce of beauty in this world. 

Vegan Mini Chamomile Cupcakes
Prep Time: 7 minutes
Baking Time: 10 minites
Makes: 15 mini cupcakes

​Cake Ingredients:
1/3 cup nondairy milk
3/4 tsp lemon juice
1/2 tsp vanilla
3 tbsp coconut oil, melted
1.25 tbsp chamomile, dried and crush (for stronger flavor use up to 2 tbsp, or use tea bag)
3/4 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 cup sugar
pinch of salt

Frosting: 
4 tbsp vegan butter (earth balance buttery sticks) at room temperature
1/2 tsp vanilla
​1/2 cup + 1 tbsp powder sugar

Directions:
Pre heat oven to 350-degrees. 

Mix the milk and lemon juice in a bowl; set aside. Add the dry ingredients into a separate bowl (last 5 ingredients) and mix. 

If needed crush the dried chamomile and mix the chamomile into the milk. Add the remaining wet ingredients and mix until all the ingredients are combined. Sift the dry into the wet and mix until combined. 

Grease a mini-muffin pan with spray, butter or oil and fill each cup 2/3 of the way full. Bake for 10 minutes. 

Once baking, make the frosting. Cream together the butter and vanilla. Gradually add the powder sugar and beat until white and fluffy (use egg beater of mixer). Frost the cupcakes once completely cooled. 

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