Combine the water and honey in a small sauce pan and bring to a boil. Boil for 1-2 minutes and then remove from the heat and add the tea bags. Cover and steep for 10-15 minutes. Remove the tea bags and stir in the vanilla + salt. Let cool to room temperature.

Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with liners.

In a mixing bowl, whisk together the buttermilk, canola oil, honey, eggs and vanilla until combined. Add the flour, baking powder, baking soda and salt. Mix until just combined and no lumps of flour remain, try not to over mix the batter though. Divide the batter between the 12 muffin cups, filling them up 3/4 of the way.

Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool 5 minutes in the pan, remove and place on a plate. Drizzle each cake with the chamomile honey. Serve with the raspberry ripple cream (recipe below). EAT!

Add the heavy cream and mascarpone to a mixing bowl. Using an electric mixer, beat on high speed until soft peaks form, about 5 minutes. Beat in the powdered sugar and vanilla until just combined. Stir in the raspberries.