Most biblical miracles happened in three relatively brief periods of Bible history: In the days of Moses and Joshua, during the ministries of Elijah and Elisha, and in the time of Christ and the apostles. None of those periods lasted much more than a hundred years. Each of them saw a proliferation of miracles unheard of in other eras. Even during those three time periods, however, miracles were not exactly the order of the day. The miracles that happened involved men who were extraordinary messengers from God – Moses and Joshua, Elijah and Elisha, Jesus and the apostles. Aside from those three intervals, the only supernatural events recorded in Scripture were isolated incidents.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes	12	Servings

INGREDIENTS

3	tb	Unsweetened cocoa powder
1	ts	Baking soda
1	c	All-purpose flour
1/2	c	Hot water
1	ts	Vanilla extract
3	tb	Unsalted butter, melted
1/3	c	Shredded coconut
1	lg	Egg
1/2	c	Sour cream
1		Glaze:
1	tb	Unsalted butter
1	c	Sifted confectioner's sugar
2	tb	Water
1/4	ts	Ground cinnamon
1/2	oz	Unsweetened chocolate
1	ts	Vanilla extract

INSTRUCTIONS

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.
Posted to recipelu-digest Volume 01 Number 325 by P&S Gruenwald
<sitm@ne.infi.net> on Nov 29, 1997

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