Chamomile Vanilla Cupcakes
recipe testing from Ruby Tandoh’s “Crumb”
A few weekends ago I found inspiration from Great British Bake Off. I binged the fifth season on Netflix in two days (working on pacing myself), and ran to find Ruby Tandoh's Crumb in my bookshelf. This book is phenomenal. I appreciated her and related to her while watching her compete on GBBO, and rallied for her from Malawi, where I first watched GBBO with my friends James and Abbie.
From the intro, I was hooked into Ruby's cookbook; she explains how she tested these recipes in student housing, and few appliances are truly necessary, while a whisk and wooden spoon are king and queen. I constantly struggle with whether to buy more or sell some of my appliances, so it's refreshing to see such a limited and functional list of equipment. That said, I still want a food processor and blender. A girl can dream.
I decided to try out Ruby's Chamomile Vanilla cupcakes and they were great. I used this recipe as a case study for introducing movement into my photos.
I am a sucker for recipes that don't require bringing ingredients to room temperature. Ruby's recipe brings the tea bags, milk, and butter to a simmer, then strained and cooled. I somehow have more patience to allow ingredients to cool than to bring to room temp.
I brought out the hand mixer for this one, mostly to keep the dish washing to a minimum, and to reduce losing any of the cooled mixture. I break eggs into a separate container in case of shells or blood spots, so it doesn't mess up the entire recipe. Taking photos AND cracking eggs was an experiment in multi-tasking.
After folding in the dry ingredients, time to bake! I put mine in for 19 minutes, and feel like it was 2 minutes too long, but still delicious.
2 minutes over-baked aside, they were a hit!