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4.0 from 39 votes

Mini Lady Grey Tea Cakes with Honey Frosting

These Mini Lady Grey Tea Cakes with Honey Frosting are tailor made for the ladies who lunch.  They're elegant little cakes infused with the fragrant flavors of Earl Grey tea, one of my favorites.

Prep Time
10 mins
Cook Time
10 mins
Course: Dessert
Cuisine: American

Ingredients

  • 1/4 cup 1/2 stick butter
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • The contents of 2 bags of Lady Grey Tea the original calls for 3 Tbsp dried chamomile, from tea bags
  • 1/2 cup milk
  • 1 large egg
  • 1 tsp pure vanilla extract
frosting
  • 2 cups powdered sugar sifted
  • 1 Tbsp honey
  • 6 Tbsp heavy cream
  • pinch of salt

Instructions

    Cup of Yum
  1. Place a rack in the upper third of the oven, and preheat to 325 degrees F. Line a cupcake pan with paper or foil liners and set aside. You can also grease and flour the cupcake pans and not use any liners.
  2. To make the cakes: in the bowl of a stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, salt, and chamomile leaves. The mixture will be slightly coarse and sandy when mixed for several minutes.
  3. Whisk together milk, egg and vanilla.
  4. Pour half of the milk mixture into the flour mixture with the mixer on medium-low speed. Beat until just incorporated.
  5. Pour in the remaining milk mixture, and turn mixer up to medium. Beat for 1 minute, until well blended.
  6. Divide the batter between the prepared cupcake cups. There isn’t a lot of batter, so you’ll only fill the liners up about halfway. You’ll also need a spatula to scrape the bowl for remaining batter.This recipe doesn’t waste a drop of cake batter.
  7. 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.
  8. To make the frosting: whisk together sifted powdered sugar, honey, cream, and salt in a medium bowl. Whisk until smooth. Use a butter knife to generously spread the frosting a top the cooled cupcakes. Sprinkle with a bit of chamomile leaves and arrange on a pretty plate. Cakes will last, well wrapped, at room temperature for up to 3 days.

Notes

  • Slightly adapted from Joy the Baker