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 butter, unsalted unsalted butter, melted	

1/3 cup coconut shredded	

1 tablespoon egg		

1/2 cup sour cream		

1 tablespoon butter, unsalted		

1 cup powdered sugar shifted	

2 tablespoons water		

1/4 teaspoon cinnamon ground	

1/2 ounce chocolate, unsweetened		

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