Elderflower Cupcakes with Bee Pollen Frosting

So, when I was online waaaaay too late last night, I saw this post - Mini Chamomile Cakes with Honey Frosting - pop up from one of my very favorite foodie bloggers - Heather at girlichef. Ummmm. Mini. Cake. Honey. Yes, yes, yes!
 
I am admittedly not a fan of chamomile. I like seeing them in a dewy meadow; when I have a cold I will breathe in a chamomile-laden mist. But in a teacup, or a cake, no thank you. Since I have had dried elderflower blossoms in my cupboard for far too long - from a Scandinavian liqueur I intended to make but never got around to doing - I decided to go with that. And loving the honey-theme, I added bee pollen for good measure. These were devoured for breakfast this morning. Delicious!

Cakes...
1/4 olive oil

1 c white whole wheat flour

¾ c organic raw sugar

1 T organic honey

1 t baking powder

½ t baking soda

pinch of pink Himalaya salt

3 T dried elderflower blossoms
1 T bee pollen

½ C organic whole milk

1 large egg

1 t honey liqueur

Frosting...

2 C organic powdered sugar, sifted

1 T organic honey

6 T organic whole milk

Preheat oven to 350 degrees. Line a cupcake pan with liners and set aside.

Mix all ingredients together until the dry ingredients are just moistened. Divide batter into prepared pans, filling each cup about halfway. I only got 11 cakes out of the batter, but my muffin tin is slightly larger than usual.

Bake for 20-25 minutes or until a toothpick/skewer inserted in center comes out clean. Remove from oven and allow to cool in pan for 10 minutes.  Cool completely on a wire rack.

Whisk together sifted powdered sugar, honey, and milk until smooth. Adjust consistency with a bit more powdered sugar if it seems too loose or dribble of milk a little at a time if it seems to thick.

Spread generously on top of cooled cupcakes.

Sprinkle with a bit of loose elderflower blossoms or bee pollen as a garnish, if you wish. On my photos...the top photo of the cupcake has elderflower blossoms; the bottom has bee pollen.