Description
Delightful tea cakes infused with Earl Grey tea and vanilla, perfect for afternoon tea or cozy gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp loose Earl Grey tea leaves (or 3 tea bags)
- 1 cup whole milk
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- Powdered sugar for dusting
Instructions
- Prepare the Dry Ingredients: Start by sifting together the flour, baking powder, salt, and the loose Earl Grey tea leaves (or the contents from the tea bags).
- Infuse the Milk: Heat the whole milk and steep the Earl Grey tea leaves for about five minutes, then strain and cool.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time and stir in the vanilla extract.
- Combine Ingredients: Alternately add the dry ingredients and the cooled tea-infused milk to the butter mixture.
- Bake: Preheat your oven to 350°F (175°C), scoop the batter into muffin tins, and bake for 18-20 minutes.
- Cool and Dust: Allow the cakes to cool, then dust with powdered sugar before serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg