Sweets: Afternoon Tea Cakes
Source of Recipe
Jim Fobels Old-Fashioned Baking Book.
Recipe Introduction
The light and moist cupcakes have a delicate cinnamon-scented chocolate glaze thats spread over them while they are still warm.
List of Ingredients
3 tablespoons Unsweetened cocoa powder
1 teaspoon Baking soda
1 cup All-purpose flour
1/2 cup Hot water
1 teaspoon Vanilla extract
3 tablespoons Unsalted butter, melted
1/3 cup Shredded coconut
1 large Egg
1/2 cup Sour cream
Glaze:
1 tablespoon Unsalted butter
2 tablespoons Water
1/4 teaspoon Ground cinnamon
1/2 ounce Unsweetened chocolate
1 teaspoon Vanilla extract Recipe
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 thats 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 confectioners sugar and cinnamon; stir in the chocolate mixture and the vanilla to make a smooth glaze.
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