Mini Lady Grey Tea Cakes with Honey Frosting Recipe

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These Mini Lady Grey Tea Cakes with Honey Frosting are perfect for lunching ladies.  One of my favorites, Earl Grey tea, flavours these exquisite pastries.  


– 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 bag – 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

Preheat the oven to 325 degrees F with a rack in the upper third. Prepare a cupcake pan with paper or foil liners. You can grease and flour cupcake pans without liners.

Step 1 


Mix butter, flour, sugar, baking powder, baking soda, salt, and chamomile leaves in a stand mixer with a paddle attachment to make cakes. A few minutes of mixing will produce a sandy mixture.

Step 2

Mix milk, egg, and vanilla. With the mixer on medium-low, pour half the milk mixture into the flour. Beat simply to include.

Step 3

Add the remaining milk mixture and stir on medium. Beat 1 minute to combine. Distribute batter into cupcake cups. 

Step 4

You'll only fill the liners halfway because there's little batter. A spatula is needed to scrape the basin for residual batter.No cake batter is wasted in this recipe.

Step 5

Bake cupcakes until a skewer inserted in the center comes out clean, 17–20 minutes. Cool in pan for 10 minutes. Cool cakes on wire racks before frosting.  

Step 6

For frosting, mix sifted powdered sugar, honey, cream, and salt in a medium bowl. Whisk well. Frost cooled cupcakes thickly with a butter knife.   

Step 7

Add chamomile leaves and place on a nice plate. Well-wrapped cakes can last 3 days at room temperature.  

Step 8

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