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| RECIPE FOR AFTERNOON TEA CAKES |
Title: Afternoon Tea Cakes
Category: Pies
Serves: 12
Ingredients:
| 3.00 | tb | Unsweetened cocoa powder | | 1.00 | ts | Baking soda | | 1.00 | c | All-purpose flour | | 0.50 | c | Hot water | | 1.00 | ts | Vanilla extract | | 3.00 | tb | Unsalted butter, melted | | 0.33 | c | Shredded coconut | | 1.00 | lg | Egg | | 0.50 | c | Sour cream | | | Glaze: | | 1.00 | tb | Unsalted butter | | 1.00 | c | Sifted confectioner's sugar | | 2.00 | tb | Water | | 0.25 | ts | Ground cinnamon | | 0.50 | oz | Unsweetened chocolate | | 1.00 | ts | Vanilla extract |
Instructions:
The light and moist cupcakes have a delicate cinnamon-scented chocolate glaze that's spread over them while they are still warm.
1.
Position a rack in the center of the oven and preheat to 375 degrees F.
Line twelve 2 1/2-inch muffin cups with paper liners.
2.
Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to dissolve.
3.
In a large bowl combine the melted butter and sugar; beat with an electric mixer until blended.
Add the egg and beat until light, 1 to 2 minutes.
Add the cocoa mixture and beat until smooth.
In a small bowl stir together the sour cream and baking soda.
Stir this mixture into the butter-sugar mixture.
Add the flour and vanilla; beat quickly, just until evenly blended.
With a spoon stir in the coconut.
Spoon the batter into the muffin cups, dividing it evenly among them; they will be about three-quarters full.
Bake about 20 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
Remove the tea cakes from the pan and cool slightly on a rack while you prepare the glaze.
4.
Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly.
Chocolate Glaze: Makes 1/2 cup Drizzle this simple and tasty glaze over the afternoon tea cakes or over any cake that's been frosted with seven-minute caramel frosting.
1.
In a small saucepan combine the butter with 2 tablespoons water.
Place over low heat, add the chocolate, and stir until the chocolate melts and the mixture thickens slightly; remove from the heat.
2.
In a small bowl combine the confectioner's sugar and cinnamon; stir in the chocolate mixture and the vanilla to make a smooth glaze.
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