The night before you make the cupcakes, infuse the milk with chamomile for the chamomile cream (see recipe that follows). In a medium saucepan on medium heat, bring the milk and chamomile flowers to a gentle simmer for 10 minutes. Then cover with a lid or place plastic wrap on the surface to prevent a skin and refrigerate overnight.

To make the cupcakes, preheat the oven to 350° F. Grease your cupcake cups or pan. Sift the cake flour, salt and baking powder into a medium-size bowl. In a large bowl and using an electric mixer, cream the butter. Gradually add the granulated sugar and beat until the mixture appears light and fluffy. Be sure to scrape down the sides of the bowl.

Add the eggs 1 at a time, beating to incorporate each addition. Then add the vanilla and cardamom.

Alternate adding the milk and flour mixture, incorporating each addition.

Fill each cup in your pan with 2 tablespoons of mixture (or until cups are ¾ full). Bake for 19 to 24 minutes, or until cupcakes appear golden and a tester inserted into the center comes out clean.

Remove the cupcakes from the pan and place them on a rack to finish cooling completely. While cooling, make the chamomile cream filling.

Mix the granulated sugar with the cornstarch in a medium-size saucepan. Strain the milk and chamomile mixture to remove the chamomile flowers into a bowl. Whisk the egg yolks into the milkchamomile mixture.

Whisk the mixture into the pan containing the sugar and cornstarch. Cook over medium heat, stirring constantly until it thickens.

Once the mixture thickens, allow it to come to a boil for 1 minute. Remove from heat.

Once the cupcakes are cool, take a knife or apple corer and remove a small section from the center of each cupcake to a depth of ¾ of the cupcake. Insert 3 to 4 pieces of chopped strawberry in the hole of each cupcake’s center, at the bottom. Fill the remaining space with the chamomile cream.

In a chilled metal bowl, beat together the heavy cream and vanilla at high speed until the mixture begins to hold its own shape. Gradually add the powdered sugar and beat until the mixture forms stiff peaks.

Place the frosting in a piping bag or use a frosting knife and frost each cupcake. Garnish each with nasturtium blossoms. Refrigerate until serving. These cupcakes are best eaten in the first 2 days they are made.