Side Pannel
Afternoon Tea Cakes
Ingredients List
- 3 tb Unsweetened cocoa powder
- 1 ts Baking soda
- 1 c All-purpose flour
- 1/2 c Hot water
- 1 ts Vanilla extract
- 3 tb Unsalted butter, melted
- 1/3 c Shredded coconut
- 1 lg Egg
- 1/2 c Sour cream
- Glaze:
- 1 tb Unsalted butter
- 1 c Sifted confectioner's sugar
- 2 tb Water
- 1/4 ts Ground cinnamon
- 1/2 oz Unsweetened chocolate
- 1 ts Vanilla extract
Directions
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.
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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