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
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 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.
Servings: 12 servings
Afternoon Tea Cakes Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Drink
The History of Recipes
We are able to trace the history of written recipes back into the far past, at least as far back as early Egypt, and possibly even further than that. In practice though, sadly, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As we move into Roman times 25BC a man called Apicius created a few documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius describes how the ancient chefs used many herbs and spices, including some familiar names for example thyme, fennel and parsley. Over the next few centuries, the rich families of the West strove to offer the most extravagent meals, and because of this cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century that cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and writing down the recipes of their peers. By the arrival of the twentieth century, cooking publications were greatly in demand as a result of higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Afternoon Tea Cakes recipe.
