A easy, delicious treat!
I’m not a big fan of light cupcakes that taste like sugar and air, but I do always enjoy rich dense ones. If I’m going to indulge in a sweet treat, I want it to be satisfying. These tea cakes – a step up from cupcakes – are perfect for a tea party, and not just because they’re made with Earl Grey tea infused butter. I came up with this recipe to surprise my husband, who is a huge fan of the popular London Fog beverage, make from the same tea, with steamed milk and vanilla syrup. He gave the edible version two thumbs up.
Ingredients
Cakes:
- 1/4 cup (60 mL) Earl Grey tea (whole leaves, not contents of tea bags)
- 1/2 cup (125 mL) salted butter
- 1 1/2 cups (375 mL) all-purpose flour
- 1/4 teaspoon (1.25 mL) baking soda
- 1/2 teaspoon (2.5 mL) salt
- 1 cup (250 mL) white sugar
- 3 eggs
- 2 teaspoons (10 mL) vanilla bean paste (or 1 tablespoon / 15 mL vanilla extract)
- 1/2 cup (125 mL) vanilla (or plain) yogurt
Glaze:
- 2 – 3 tablespoons (30 – 45 mL) cold water
- 1 cup (250 mL) icing sugar
- 2 teaspoons (10 mL) vanilla bean paste (or 1 tablespoon / 15 mL vanilla extract)
Method
- Line 12 compartments of a muffin tin with paper or silicone liners and set aside.
- Preheat oven to 375F.
- In a small saucepan, melt butter and add tea leaves. Reduce heat to low and let steep for 5 minutes; remove from heat and let steep 5 minutes more. Pour the mixture through a fine-meshed sieve placed over a bowl, pressing down on the tea leaves in the sieve with the back of a spoon. Let stand until solidified but still soft. If you’re in a hurry, put it in the freezer for 10 – 15 minutes but stir often and be sure to remove before it solidifies completely.
- Prepare cake batter by whisking together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or with hand mixer and large mixing bowl), beat infused butter and sugar together until fluffy (2 – 3 minutes).
- Beat eggs in one at a time, followed by vanilla. On low speed, gradually add flour mixture, alternating with the yogurt and mixing until just blended.
- Scoop batter into the compartments of the prepared muffin pan.
- Bake for 20 – 22 minutes, or until tester comes out clean. Remove cakes from pan and place on wire rack until completely cool.
- To make glaze, beat together icing sugar, vanilla and 1 tablespoon water in a medium-sized bowl, adding additional water a few drops at a time until a smooth, pourable but still thick glaze has been created.
- Remove the papers and dip the tops of the cakes (upside down) in the glaze one at a time, letting most (but not all) of the excess drip off. Place the dipped cakes on a cooling rack set over a plate or board.
- Sprinkle with decorations as desired and let glaze set for 10 – 30 minutes before serving.
- Store cakes in an airtight container at room temperature for up to 3 days. If baking ahead of time, freeze tea cakes before glazing then thaw and glaze on the day you plan to serve them.
Makes 12 tea cakes.
