INGREDIENTS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Ministry Is The Result of Intimacy With God”