Go Back

Sherlock Holmes Foggy London Tea Cakes

Soft, buttery tea cakes infused with Earl Grey tea and dusted with powdered sugar to resemble the London fog. A perfect cozy teatime treat.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cakes
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Tea Infusion
  • 0.75 cup whole milk
  • 3 bags Earl Grey tea
Cake Batter
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
Topping
  • 0.25 cup powdered sugar for dusting

Equipment

  • Muffin Tin
  • Small saucepan
  • Mixing bowls
  • Fine-mesh sieve

Method
 

  1. Heat milk in a small saucepan until steaming. Add tea bags, cover, and steep for 20 minutes. Squeeze bags and discard. Let milk cool.
  2. Preheat oven to 350°F (175°C). Grease a muffin tin or tart pan.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
  4. Whisk flour, baking powder, and salt in a separate bowl.
  5. Add half the dry ingredients to the butter mixture, then the tea-infused milk, then the remaining dry ingredients. Mix gently.
  6. Fill muffin cups 3/4 full. Bake for 18-22 minutes until golden.
  7. Cool on a wire rack. Dust generously with powdered sugar while still warm to create the 'fog' effect.

Notes

For stronger flavor, open one tea bag and mix the loose leaves directly into the flour.