The best delicious Afternoon Tea Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Afternoon Tea Cakes recipe today!
Hello my friends, this Afternoon Tea Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Afternoon Tea Cakes is amazingly delicious, and addictive, everyone will be asking for more Afternoon Tea Cakes.
What Makes This Afternoon Tea Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Afternoon Tea Cakes.
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3 tb Unsweetened cocoa powder
1 ts Baking soda
1 c All-purpose flour
1/2 c Hot water
1 ts Vanilla extract
3 tb Unsalted butter, melted
1/3 c Shredded coconut
1 lg Egg
1/2 c Sour cream
Glaze:
1 tb Unsalted butter
1 c Sifted confectioner’s sugar
2 tb Water
1/4 ts Ground cinnamon
1/2 oz Unsweetened chocolate
1 ts Vanilla extract
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.
Yields
12 Servings
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