3 tbsp unsweetened cocoa powder
1 tsp baking soda
1 cup all-purpose flour
1/2 cup hot water
1 tsp vanilla extract
3 tbsp unsalted butter, melted
1/3 cup shredded coconut
1 large egg
1/2 cup sour cream
1 glaze:
1 tbsp unsalted butter
1 cup sifted confectioner's sugar
2 tbsp water
1/4 tsp ground cinnamon
1/2 oz unsweetened chocolate
1 tsp vanilla extract
A Recipe for
Afternoon Tea Cakes
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| Richard Braunstein |
Cooking Rule... If at first you don't succeed, order pizza. |
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The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
This Recipe for Afternoon Tea Cakes is one of thousands in the Recipes-to-go Dessert Cookbook.
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| H.L. Mencken |
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This is a recipe for Afternoon Tea Cakes from the recipe cookbook of Recipes-to-go (Dessert)
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| Bert Greene |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
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Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
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Food Tip |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
The trouble with eating Italian food is that five or six days later you're hungry again. |
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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.
Serves: 12
Afternoon Tea Cakes Recipe brought to you by Recipes To-Go