Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 earl grey tea bags
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- powdered sugar for glaze, adjust milk to desired consistency
Instructions
- Preheat your oven to 350°F (175°C).
- Boil about half a cup of water and steep two earl grey tea bags in it for 10 minutes.
- Allow the tea to cool slightly before using it in your cake batter.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set aside.
- In a large mixing bowl, beat together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
- Add in two large eggs one at a time, beating well after each addition.
- Mix in 1 teaspoon of vanilla extract and the cooled earl grey tea concentrate until just combined.
- Gradually add your dry mixture into the wet ingredients in three parts, alternating with 1/2 cup of milk. Start with dry, then milk, mixing gently until smooth.
- Spoon or pipe your batter into muffin tins lined with paper cups. Fill each cup about two-thirds full.
- Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted comes out clean.
- Let your tea cakes cool in the tin for about five minutes before transferring them to wire racks to cool completely.
- While they cool, whip up your sugar glaze by mixing powdered sugar with enough milk until desired consistency is reached.
- Drizzle the glaze generously over each cake just before serving.
Notes
Store your tea cakes in an airtight container for freshness.
Reheat gently in the microwave for 10-15 seconds.
Serve with Earl Grey tea for a delightful pairing.
Use high-quality tea for best flavor results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 200 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg