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
Icing
- 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.
