Put the ½ cup whole milk and 3 tablespoons dried chamomile flowers in a liquid measuring cup, cover with plastic wrap, and refrigerate for at least 3 hours, but preferably overnight. Bring to room temperature before using.

Preheat the oven to 325 (F) and prepare your cupcake pan with paper cupcake cases.

Put 1 cup flour, a scant ¾ cup sugar, 1 ½ teaspoons baking powder, and 3 tablespoons unsalted butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Strain the ½ cup of chamomile-infused milk for the cupcake (from the first step) and slowly pour into the mixture, beating well until all the ingredients are well mixed.

Add 1 egg and beat well, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.

Once all the ingredients have been incorporated, spoon the batter into your prepared cupcake pan until each paper cupcake case is about two-thirds full (if using a cookie dough scoop, each cupcake case should have about two tablespoons of batter) Bake in the preheated oven for 20-25 minutes, or until the tops of the cakes bounce back when touched. A skewer inserted in the center of the cupcakes should come out clean.

Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

In a medium bowl, whisk together 1 ½ cups powdered sugar, 1 tablespoon honey, 5 tablespoons heavy cream, and a pinch of kosher salt together until smooth.

Use a cookie scoop to evenly distribute glaze amongst the cupcakes, using an offset icing spatula to smooth the glaze evenly across the cooled cupcakes.

Once the cupcakes have been frosted, use a cheese grater or a vegetable peeler to create white chocolate shavings over the cupcakes — do this immediately after frosting the cupcakes, otherwise the glaze will set and the white chocolate shavings will bounce right off the cupcakes.