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Recipe Name: Afternoon Tea Cakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
3 Tablespoon(s) Unsweetened cocoa powder
1 Teaspoon(s) Baking soda
1 Cup(s) All-Purpose Flour
1/2 Cup(s) Hot water
1 Teaspoon(s) Vanilla extract
3 Tablespoon(s) Unsalted butter, melted
1/3 Cup(s) Shredded coconut
1 Egg
1/2 Cup(s) Sour cream
1 Glaze:
1 Tablespoon(s) Unsalted butter
1 Cup(s) Sifted confectioner's sugar, Sifted confectioner's sugar
2 Tablespoon(s) Water
1/4 Teaspoon(s) Ground cinnamon
1/2 Ounce(s) Unsweetened Chocolate
Directions:
1997

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 375 degrees
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. 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. 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. From: Jim Fobel's Old-Fashioned
Baking Book. Posted to recipelu-digest Volume 01 Number 325 by P&S
Gruenwald <sitm@ne.infi.net> on Nov 29,

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 118
Calories From Fat: 67
Total Fat: 7.7g
Cholesterol: 30.7mg
Sodium: 126.9mg
Potassium: 71.8mg
Carbohydrates: 10.7g
Fiber: 1.2g
Sugar: 1.3g
Protein: 2.3g


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