Earl Grey Tea Cakes with Honey Icing

Today was the Wimbledon final, aka in my friends minds, a perfect reason to celebrate all things British. I’ve been dying to make Earl Grey something, and decided upon these lovely little tea cakes for our British-inspired brunch.

tea cake in a teacup

Reviews for these tea cakes went as follows:

  • “Wow, this really tastes like Earl Grey!”
  • [With full British accent] “This is one of the best things I’ve ever eaten!”
  • [And my favorite…] “Mmmnomnomnom [inaudible talking with mouth full…]”

So! With those type of stellar reviews, don’t you want to make some? 😉

all by its lonesome

These cakes are super easy, the icing is even easier, and they taste just like Earl Grey – delicious! These cakes also bake up quite flat, so they are ready for this easy icing. Without further ado, here’s the recipe, and I hope you make these and enjoy!

PS, for all of us Federer fans, a bit of a sad day! But, still a good match – that second set!

#nofilter

Earl Grey Tea Cakes

  • Servings: 12 tea cakes
  • Print

1/4 cup (1/2 stick) butter, softened
1 cup all purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
4 bags of Earl Grey tea (I prefer Twinings as the tea is already quite ground, so you don’t need to grind it up any when using – if you use loose leaf tea or another brand, first you will want to give it a bash to make it smaller, as 3 bags will go directly into the cakes)
1/2 cup milk
1 large egg
1 tsp pure vanilla extract

Preheat the oven to 325 degrees fahrenheit / 160 degrees celsius. Line a cupcake pan with cupcake liners and set aside.

In a small saucepan, start heating the milk. You don’t want it to get too hot, just warm enough that the tea will steep. Once warmed, remove from heat and place 1 Earl Grey tea bag in the warm milk. Allow to steep for at least 5 minutes.

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugar.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and the leaves from the 3 remaining tea bags.

Once the tea has steeped in the milk for at least 5 minutes, remove the tea bag and toss. Into the milk whisk the egg and the vanilla extract.

Starting with the flour, mix in about 1/3 of the flour mixture and beat until just combined. Next mix in some of the milk mixture, and beat until just combined. Continue alternating between flour and milk mixtures, until all is combined, starting and ending with the flour mixture. Beat for about 30 seconds extra once all ingredients are together.

Divide the batter between the prepared cupcake cups, filling each cup about halfway. Don’t worry the batter will rise, you do have enough batter!

Bake cupcakes for 17 to 20 minutes or until a skewer inserted in the center comes out clean. Remove from the oven, and allow cakes to cool in the pan for 10 minutes. Remove cakes to cool completely on a wire rack before frosting.

Honey Icing

  • Servings: makes enough to ice 12 tea cakes
  • Print

2 cups powdered sugar, sifted
1 tbsp honey
6 tbsp heavy cream
pinch of salt 

In a medium sized bowl, whisk together sifted powdered sugar and the honey. Add the heavy cream and pinch of salt, and whisk until smooth.

With a teaspoon, generously spread the frosting on top of the cooled cupcakes. Serve, and enjoy!

Recipe inspired by Joy the Baker Chamomile Cakes

and a bird tea pot

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