Afternoon Tea Cakes
Recipe type: Entertaining
Serves: 12
  • 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
  • 1 Cup sifted confectioners' sugar
  • 2 Tablespoons water
  • 1/4 teaspoon ground cinnamon
  • 1/2 ounces unsweetened chocolate
  • 1 teaspoon vanilla extract
  1. The light and moist cupcakes have a delicate cinnamon-scented chocolate glaze that's spread over them while they are still warm.
  2. 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.
  3. Place cocoa in a small bowl and stir in 1/2 cups very hot tap water to dissolve.
  4. 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.
  5. 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.
  6. Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly.
  7. 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.
  8. 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.
  9. In a small bowl combine the confectioner's sugar and cinnamon; stir in the chocolate mixture and the vanilla to make a smooth glaze.
From: Jim Fobel's Old-Fashioned Baking Book.
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