Afternoon Tea Cupcakes
Ingredients
3 Tbsp. unsweetened cocoa powder
1 tsp. baking soda
1 C. all-purpose flour
1/2 C. hot water
1 tsp. vanilla extract
3 Tbsp. unsalted butter, melted
1/3 C. shredded coconut
1 large egg
1/2 C. sour cream
Glaze
1 Tbsp. unsalted butter
1 C. sifted confectioner’s sugar
2 Tbsp. water
1/4 tsp. ground cinnamon
1/2-ounces unsweetened chocolate
1 tsp. vanilla extract
Cooking Instructions
The light and moist cupcakes have a delicate cinnamon-scented chocolate glaze that’s spread over them while they are until warm. Position a rack in the center of the oven and preheat to 375. Line twelve 2 1/2-inch muffin C. with paper liners. Place cocoa in a small bowl and stir in 1/2 C. 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 cup, 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 teacakes from the pan and cool slightly on a rack while you prepare the glaze. Spread about 2 tsp. of the chocolate glaze on each of the warm teacakes and let cool thoroughly. Chocolate Glaze – Drizzle this simple and tasty glaze over the afternoon teacakes or over any cake that’s been frosted with seven-minute caramel frosting. In a small saucepan combine the butter with 2 Tbls. 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.
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