Afternoon Tea Cakes

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Title: Afternoon Tea Cakes
Yield: 12 Servings
Categories: Cakes


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
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

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.

From: Jim Fobel's Old-Fashioned Baking Book.

From Gemini's MASSIVE MealMaster collection at