Afternoon Tea Cakes
For a delightful spin on traditional afternoon tea cakes, try this yummy, chocolate-y variation. With a taste similar to macaroons, these quick and easy to make tea cake recipe will please even the most discerning eater.
Cooking Time20 min
Ingredients
- 3 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- 1/2 cup hot water
- 1 teaspoon vanilla extract
- 3 tablespoon unsalted butter, melted
- 1/3 cup shredded coconut
- 1 large egg
- 1/2 cup sour cream
- 1 tablespoon unsalted butter
- 2 tablespoon water
- 1/2 ounce unsweetened chocolate
- 1 cup sifted confectioner's sugar
- 1/4 teaspoon ground cinnamon
Instructions
COOKIES
- Position a rack in the center of the oven and preheat to 375F.
- Line twelve 2 1/2-inch muffin cups with paper liners.
- Place cocoa in a small bowl and stir in 1/2 cup 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.
- Using 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.
- Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly.
GLAZE
- 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.
- In a small bowl combine the confectioner's sugar and cinnamon; stir in the chocolate mixture and the vanilla to make a smooth glaze.