Chamomile Orange Cupcakes - cooking recipe

Ingredients

2 dried chamomile, teabags (Elmstock)
1/3 cup boiling water
2 cups flour
2 teaspoons baking powder
1/2 cup butter, softened
1 cup raw sugar
3 large eggs
1 teaspoon vanilla
3/4 cup half-and-half or 3/4 cup milk
1 orange

Preparation

Set oven to 325 degrees F.
Steep two chamomile teabags in 1/3 cup boiling water.
Line 16 standard-size muffin cups.
Grate orange rind to make approximately 1 tablespoon zest.
Combine the flour with baking powder
In another bowl beat together butter and sugar until light and fluffy.
Add eggs, chamomile tea, zest and vanilla, beat well.
Alternately stir in flour mixture and milk
Spoon batter into prepared muffin pan filling three-quarters full.
Bake cupcakes about 20 minutes or until golden brown.
Cool then transfer to a rack.
Squeeze juice from orange to make 1/4 cup.
Mix orange juice and confectioners sugar to form a glaze.
Coat top of cupcake with orange glaze.
Smooth with bottom of spoon.