Afternoon Tea Cakes Recipe - Cooking Index
Afternoon Tea Cakes Recipe - Cooking Index
| 3 tablespoons | 45ml | Unsweetened cocoa powder |
| 1 teaspoon | 5ml | Baking soda |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1/2 cup | 118ml | Hot water |
| 1 teaspoon | 5ml | Vanilla extract |
| 3 tablespoons | 45ml | Unsalted butter - melted |
| 1/3 cup | 30g / 1.1oz | Coconut - shredded |
| 1 cup | 198g / 7oz | Egg (large) |
| 1/2 cup | 118ml | Sour cream |
| Glaze | ||
| 1 tablespoon | 15ml | Unsalted butter |
| 1 cup | 198g / 7oz | Confectioner's sugar - sifted |
| 2 tablespoons | 30ml | Water |
| 1/4 teaspoon | 1.3ml | Ground cinnamon |
| 1/2 oz | 14g | Unsweetened chocolate |
| 1 teaspoon | 5ml | Vanilla extract |
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:
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.
Source:
Jim Fobel's Old-Fashioned Baking Book
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