Honey Chamomile Bee Cakelets

• 3/4 cup water
• 3 chamomile or jasmine tea bags
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 6 Tbsp honey
• 1/4 tsp vanilla extract
• 1 large egg + 1 large egg yolk
• 1 3/4 cups all-purpose flour
• 1/4 tsp salt
• Tea-Infused Simple Honey Syrup:
• 1 cup water
• 2 chamomile or jasmine tea bags
• 1/2 cup honey
• 1/2 cup sugar

Preheat oven to 350°F. Prepare Busy Bee Bitelet Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. Heat water in a saucepan until it just starts to boil. Remove from heat and steep 3 tea bags for 3-5 minutes. Cool to lukewarm and set aside. Using a mixer with a paddle attachment, cream butter and sugar. Blend in honey and vanilla. In a small bowl, whisk eggs and tea. In a second small bowl, whisk together flour and salt. On low speed, add egg mixture alternately with flour into butter mixture until incorporated. Don’t overmix to avoid air bubbles. Fill each design with batter, filling only 3/4 full. Gently tap pan on towel-covered countertop to remove any air bubbles. Bake for 15-16 minutes or until edges are lightly browned and center of cakes firm to touch. Cool cakelets in pan for 5 minutes, then invert onto a cooling rack. Clean pan and repeat with remaining batter. Makes 32 cakelets.

TEA- INFUSED SIMPLE HONEY SYRUP: In a small saucepan, heat water to boiling. Steep 2 tea bags for 3-5 minutes. Reduce heat, remove bags and add honey and sugar. Cook until reduced and syrupy. While cakes are still warm, brush with honey syrup and serve.