Mini Lemon Chamomile Cakes | Redpath Sugar

Ingredients

• ¾ cup (188 ml) milk
• 4 (10 g) chamomile tea bags, divided
• 2½ cups (280 g) cake flour
• ¾ tsp (4 g) baking powder
• ½ tsp (2 g) baking soda
• ½ tsp (3 g) salt
• ¼ cup (63 ml / 65 g) plain yogurt
• 2 eggs, lightly beaten
• 2 tsp (10 ml) pure vanilla extract
• 1 cup + 2 tbsp (244 g) Redpath® Golden Yellow Sugar, packed
• ¾ cup (170 g) butter, cubed
• Double the recipe “Quick Buttercream”
• ¼ cup (63 ml) lemon juice, preferably freshly squeezed
• 2 tbsp (12 g) lemon zest, finely grated
• 1 tsp (6 g) salt
• Lemon slices
• Lemon zest
• Fresh or dried chamomile flowers (food grade/pesticide-free)