Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/4 cup milk
- 2 teaspoons earl grey tea leaves
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- In a separate bowl, combine the gluten-free flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Fold in the earl grey tea leaves and vanilla extract.
- Spoon the batter into the prepared muffin tin and fill each cup about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- For a stronger tea flavor, steep the earl grey tea leaves in the milk for a few minutes before adding.
- These cakes pair well with lemon glaze for added tang.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: bake
- Cuisine: British
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg