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Afternoon Tea Cakes




Source of Recipe


Recipes Lost and Found


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 coconut -- shredded
1 large egg
1/2 cup sour cream
***GLAZE***
1 tablespoon unsalted butter
1 cup confectioner's sugar -- sifted
2 tablespoons water
1/4 teaspoon ground cinnamon
1/2 ounce unsweetened chocolate
1 teaspoon vanilla extract


Recipe



The light and moist cupcakes have a delicate cinnamon-scented
chocolate glaze that's spread over them while they are still warm.

Position a rack in the center of the oven and preheat to 375F. Line
twelve 2 1/2-inch muffin cups with paper liners.

Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to
dissolve.

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.

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.

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.

In a small bowl combine the confectioner's sugar and cinnamon; stir
in the chocolate mixture and the vanilla to make a smooth glaze.