Site Search:
      Home     Recipes     Store

Afternoon Tea Cakes #2

Home | Recipes | A


  • 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
  • 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.
From: Jim Fobel's Old-Fashioned Baking Book.
From Gemini's MASSIVE MealMaster collection at