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Mighty Leaf Chamomile Citrus Tea - 1 lb Bag

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Mighty Leaf Chamomile Citrus Tea - 1 lb Bag

Chamomile Citrus herbal tea is a refreshing infusion perfected to curl up with and savor by the sip. Enjoy chamomile citrus as a refreshing herbal infusion.

Availability: Out of stock

  1 tsp / 12 oz    212° F
   5-7 Minutes
Caffeine Origin Ingredients
   No Caffeine Croatia, Turkey Orange Peels, Rosehip Shells, Chamomile Flowers, Lemongrass, Lemon Myrtle, Hibiscus, Spearmint, Orange Blossoms, Natural Flavors
  • Tea Type: Loose Herbal tea
  • Leaves: Herbal infusion
  • Aroma:  Bright, citrusy, flower notes
  • No Caffeine

Champagne Chamomile Cupcakes

Makes 1 dozen.


8 tbsp (110g) unsalted butter, room temperature
1 cup plus 2 tsp (208g) granulated sugar
3 large eggs, (150g) room temperature
1 tsp (3.2g) honey
1 1/2 cups (210g) all-purpose flour
1 1/2 tsp (7.5g) baking powder
1/4 tsp (1.6g) kosher saltv 1/4 cup (57.5g) milk

1. Preheat the oven to 325F and line a muffin tin with cupcake liners.
2. Sift together the flour, baking powder, and salt into a medium bowl.
3. Using a stand mixer outfitted with a paddle attachment, beat the butter and sugar for 3 minutes or until light and fluffy.
4. Add the honey and each egg separately until combined, scraping down in between.
5. Alternate adding the flour mixture and milk, mixing until just combined.
6. Fill the cupcake liners 3/4 of the way full.
7. Bake for about 24 minutes or until an inserted toothpick comes out clean and the cupcakes are golden brown.

Cool the cupcakes before frosting!


FROSTING 1/2 bottle (325ml) Champagne
2 tbsp loose Chamomile Citrus herbal tea
1 stick / 8 tbsp (110g) unsalted butter, room temperature
1 1/2 cups (165g) confectioners' sugar
1 tsp (3.2g) honey
1/4 tsp. kosher salt
1 tbsp whole milk

1. Add the tea and Champagne into a saucepan. Infuse the tea into the Champagne set over high heat for 5 minutes.
2. Strain out the loose tea. Pour the strained chamomile infused Champagne back into the saucepan.
3. Reduce the chamomile infused Champagne for 12 minutes over high heat or until reduced to 1 ounce / 2 tbsp .
4. Cool the chamomile Champagne infusion to room temperature or cool to the touch.
5. Mix the butter, powdered sugar, honey, Champagne mixture, and salt on low speed using a whisk or stand mixer outfitted with a whisk attachment until the ingredients come together. Scrape down the sides of the bowl and inside the whisk. Add the milk. Whisk the frosting until light and fluffy . Pipe or spread the frosting on the cupcakes using either a pastry bag and decorating tip, plastic zipseal bag with a corner snipped off, or an offset spatula.

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