Afternoon Tea Cakes



INGREDIENTS:

3 tablespoons cocoa powder, unsweetened 		

1 teaspoon baking soda 		

1 cup flour, all-purpose 		

1/2 cup hot water 		

1 teaspoon	vanilla extract 		

3 tablespoon unsalted butter, melted 		

1/3 cup coconut, shredded 		

1 tablespoon egg 		

1/2 cup sour cream 		

Glaze:

1 tablespoon unsalted butter 		

1 cup powdered sugar, shifted 		

2 tablespoons water 		

1/4 teaspoon cinnamon, ground 		

1/2 ounce unsweetened chocolate 		

1 teaspoon 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 powdered sugar and cinnamon,
stir in the chocolate mixture and the vanilla to make a
smooth glaze.



Afternoon Tea Cakes