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Maple and Earl Gray Mini Cakes

For 10 mini cake molds (or a dozen cupcakes)

Cake batter

- 75ml milk

- 2 Earl Grey tea bags

- 250g maple sugar

- 180g butter

- 4 eggs

- 1 tbsp maple syrup

- 230g flour

- 2 tsp baking powder


- 200g cream cheese, softened

- 100g butter, softened

- 50ml maple syrup

Add tea bags to hot milk and let infuse for 10 minutes. Mix softened butter and maple sugar with a whisk for a few minutes. Add eggs one at a time and mix well. Fold in flower and baking powder and divide batter between the mini cake molds. Bake for 20-25 minutes at 180°C or until an inserted skewer comes out clean. Let cool down completely.

Beat together the cream cheese and butter in a bowl until light and fluffy. Then add the maple syrup. Pipe the icing on top of each mini cake.

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