London Fog tea cakes

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.



  • 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


  • 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)


  • 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.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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