Afternoon Tea Cakes Recipe
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 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
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
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.
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.
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Food Tips of the Week
In deciding on a meal plan, it is important to attempt to moderate your consumption of fats, refined carbohydrate and salt.
Some low carbohydrate diet pointers:
* Use soya flour or baking mix.
When you require flour for baking, substitute it with soya flour or a soya baking mix such as Atkins baking mix. In most cases, you can change your favorite recipes that use standard wheat flour to use these low carb alternatives.
* Fiber is essential
Cutting the carbohydrates in your meals usually leads to reduction in fiber as well. Look out for reduced carbohydrate recipes that are fiber-rich balance the equation.
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The nutrients known as flavonoids discovered in these fruit and vegetables are believed to be good in preventing cancer.
Specialists looking into the medical effects of flavonoids believe that they could have numerous other health giving capabilities, including anti-asthma and antiplatelet activities..
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