Afternoon Tea Cakes

Name: Afternoon Tea Cakes
Ingredients: 3 tablespoons cocoa powder unsweetened; 1 teaspoon baking soda; 1 cup flour, all-purpose; 1/2 cup water hot; 1 teaspoon vanilla extract; 3 tablespoon butter, unsalted unsalted butter, melted; 13 cup coconut shredded; 1 tablespoon eggs; 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

15 ingredients

11 steps

Ingredients

3 tablespoons cocoa powder unsweetened
1 teaspoon baking soda
1 cup flour, all-purpose
1/2 cup water hot
1 teaspoon vanilla extract
3 tablespoon butter, unsalted unsalted butter, melted
13 cup coconut shredded
1 tablespoon eggs
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

1

Position a rack in the center of the oven and preheat to 375F (190C).
2

Line twelve 2 1/2-inch muffin cups with paper liners.
3

Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to dissolve.
4

In a large bowl combine the melted butter and sugar; beat with an electric mixer until blended.
5

Add the egg and beat until light, 1 to 2 minutes.
6

Add the cocoa mixture and beat until smooth.
7

In a small bowl stir together the sour cream and baking soda.
8

Stir this mixture into the butter-sugar mixture.
9

Add the flour and vanilla; beat quickly, just until evenly blended.
10

With a spoon stir in the coconut.
11

Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly.