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Test Kitchen Approved

Golden Vanilla Chai Tea Cakes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Yields

24 tea cakes

Prep Time

30 Minutes

Cooking Time

12 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

A chai-infused butter gives these adorable tea cakes a warm, sweet-spiced flavor and a chewy, blondie-like texture.

Ingredients

For tea cakes:

1 ¼ cups unsalted butter

4 black tea bags


1 cup granulated sugar, plus more to coat muffin tin



2 eggs

1 egg yolk


3 cups (360g) all-purpose flour

For icing:

1 cup powdered sugar

2 Tbsp. infused chai butter, melted

2 Tbsp. whole milk



Savory Spice ingredients in this recipe

Directions

Step 1: Infuse butter

In a medium pot, melt butter over medium-low heat. Remove from heat and submerge black tea bags and Chai Spices in butter. Infuse for 20 min. Strain into a medium bowl. Remove and reserve 2 Tbsp. infused butter for icing. Cool to room temperature.

Step 2: Mix dough

Preheat oven to 350 degrees. Lightly oil mini muffin tin and sprinkle with sugar to coat bottom and sides of cups. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup granulated sugar, salt, Ground Turmeric, and infused butter. Mix on medium-high for 2 to 3 min. until fluffy. Reduce speed to medium and add eggs, egg yolk, and Madagascar Vanilla Bean Paste one at a time, mixing until smooth between each addition. Reduce speed to slowest setting and add flour, stirring until just barely combined. Remove bowl from mixer and use a rubber spatula to ensure dough is combined.

Step 3: Make icing

In a medium bowl, combine glaze ingredients and stir until smooth. Glaze should reach a consistency that will drip partway down sides of cakes. Add additional powdered sugar or milk if needed to reach this consistency. Set aside and stir occasionally until ready to use.

Step 4: Bake and ice

Fill cups of mini muffin tin with 2 Tbsp. dough and press to flatten top. Bake for 10 to 12 min. until barely golden around the edges and center is still soft. Cool for 10 min. in tin. Twist cakes to ensure they will release from tin then turn out onto cooling rack. Arrange cakes upside down on cooling rack and allow to cool completely. Top each cake with a generous 1 tsp. of icing and use bottom of teaspoon to gently encourage it to drip down sides of cakes. Allow icing to set and serve.