Mema’s Tea Cakes: Easy Dessert that’s Better than a cupcake

Mema’s Tea Cakes are an easy dessert that taste so much better than ordinary cupcakes. This favorite family recipe calls for simple ingredients that you most likely have in your pantry and refrigerator. These delicious little cakes come together in a flash, and will disappear just as quickly.

Mema’s Tea Cakes

First of all, let me tell you who Mema was. My grandmother was one of the nicest women you could ever meet. She always had a kind word to say. I never saw her angry or heard her raise her voice. And she was a great cook. Not gourmet cooking, but good old-fashioned Southern Cooking: fried chicken, biscuits, and the yummy tea cakes that are featured in this post.

As a child I remember that Mema would often have a platter of these tea cakes on the kitchen table. We would pour a glass of iced tea and munch on these little treats during our visit.

Mema never added toppings to her tea cakes. They are actually quite delicious and sweet on their own. In this version of the recipe, I added a sprinkle of confectioner’s sugar, mainly for aesthetic reasons.

Ingredients

This yummy dessert is made with simple ingredients that you probably already have in your pantry and refrigerator.

• Butter. Allow the butter to soften before starting the recipe. If you use a microwave to soften your butter, keep an eye on it so that it does not melt.
• Sugar. These sweet little cakes call for 2 cups of sugar.
• Large eggs.
• Vanilla extract.
• Milk. Any type of milk that you have on hand will work. I usually use 2 percent milk.
• Self-rising flour. This recipe calls for 3 cups of flour. If you don’t have self-rising flour, you can substitute all purpose flour using the following formula:
  • For each cup of all purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 tsp of salt.
• Confectioner’s sugar. To sift on top.

Equipment Needed

• Muffin Pan (for regular size muffins)
• Electric Mixer

How To Make Mema’s Tea Cakes

• Preheat the oven to 350 degrees.
• Prepare your pan by spraying it with a non-stick spray made just for baking, such as Baker’s Joy. These baking sprays have flour in them that will allow the cakes to release from the pan after cooking. Regular non-stick sprays such as Pam will not work, and your tea cakes may stick to the pan. ( Just ask me how I know!)
• With your electric mixer, cream the butter and the sugar together until it’s light and fluffy.
• Add the eggs and the vanilla extract, then mix thoroughly.
• Alternate adding the sifted flour and the milk. Be sure to mix completely until all the flour is incorporated into the batter.
• Spoon the batter into the cups of the muffin pan, filling them only half full.
• Bake at 350 degrees for 15-20 minutes, until they are golden on top. A toothpick inserted into the center should come out clean.
• Allow the tea cakes to rest in the muffin pan for a couple of minutes after baking, and then remove them to a cooling rack.
• Once the tea cakes have cooled completely, sift confectioner’s sugar onto the top.

Helpful Tips

• To prepare your pan use a non-stick spray made just for baking, such as Baker’s Joy. A regular non-stick spray such as Pam will not work, and your tea cakes may stick to the pan.
• If you don’t have a non-stick spray for baking you may butter and then lightly flour the muffin tin.
• You may substitute all purpose flour for self-rising flour by using the following formula:
  • For each cup of all purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 tsp of salt.
• Fill the muffin pan cups only halfway full, or your cup will overfloweth!
• Allow tea cakes to cool in the pan just a couple of minutes before removing them to a wire cooling rack to finish cooling.
• Allow tea cakes to cool completely before sifting confectioner’s sugar on top.

Other Toppings to Try

My grandmother would serve her tea cakes without any topping at all, and they were delicious!! I like to add a sprinkle of confectioner’s sugar, mainly because I think it’s so pretty. Here are a few other ideas that you could try on top:

• Lemon Glaze. (I like this recipe from Love & Lemons)
• Icing of any flavor
• Fresh whipped cream and berries

Make Ahead

• The tea cakes can be made up to 3 days ahead and stored at room temperature. Or you can keep them in the freezer for a longer period of time.
• If you make them ahead, wait until the day you are serving to add the confectioner’s sugar.
• If you are topping the tea cakes with whipped cream, wait until just before serving to add the topping.

Storage and Freezing

Store the cupcakes up to 3 days at room temperature on a cake plate or in a covered plastic container.

If you would like to freeze the tea cakes, place them into a zippered bag, removing as much air as possible. I would recommend freezing them for no longer than 3 months.

To thaw, remove the tea cakes from the zippered bag and allow them to come to room temperature.

Mema’s Tea Cake Recipe

I hope that you will give Mema’s Tea Cakes a try at home. If you do, please drop me a line here and let me know how they turn out for you.

Follow Modern Classic Host on Social Media for more ideas:

• Instagram
• Facebook
• Tiktok