|
|
|
|
| |
|
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.
|
|
| |
4.
|
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.
|
|
| |
5.
|
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.
|
|
| |
| Reviewed By: |
Mary |
| In the recipe for Afternoon Tea Cake it mentions "sugar": But no where in the list of ingredients for the "cake part" is "sugar" mentioned or listed??
See excerpt copied and pasted below: 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. -------------------------
Please note also that this exact recipe appears at several recipe sites, and each does not list any "sugar" or amounts in the ingredients listing.
Please advise. |
|
|
