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Ingredientes
- 3 Tbsp. Unsweetened cocoa pwdr
- 1 tsp Baking soda
- 1 c. All-purpose flour
- 1/2 c. Warm water
- 1 tsp Vanilla extract
- 3 Tbsp. Unsalted butter, melted
- 1/3 c. Shredded coconut
- 1 lrg Egg
- 1/2 c. Lowfat sour cream
- 1 Tbsp. Unsalted butter
- 1 c. Sifted confectioner's sugar
- 2 Tbsp. Water
- 1/4 tsp Grnd cinnamon
- 1/2 ounce Unsweetened chocolate
- 1 tsp Vanilla extract
Direcciones
- The light and moist cupcakes have a delicate cinnamon-scented chocolate glaze which's spread over them while they are still hot.
- 1. Position a rack in the center of the oven and preheat to 375 degrees F. Line twelve 2 1/2-inch muffin c. with paper liners.
- 2. Place cocoa in a small bowl and stir in 1/2 c. very warm tap water to dissolve.
- 3. In a large bowl combine the melted butter and sugar; beat with an electric mixer till blended. Add in the egg and beat till light, 1 to 2 min. Add in the cocoa mix and beat till smooth. In a small bowl stir together the lowfat sour cream and baking soda. Stir this mix into the butter-sugar mix. Add in the flour and vanilla; beat quickly, just till proportionately blended. With a spoon stir in the coconut.
- Spoon the batter into the muffin c., dividing it proportionately among them; they will be about three-quarters full. Bake about 20 min, till 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 cold slightly on a rack while you prepare the glaze.
- 4. Spread about 2 tsp. of the chocolate glaze on each of the hot tea cakes and let cold thoroughly.
- Chocolate Glaze:Makes 1/2 c.
- Drizzle this simple and tasty glaze over the afternoon tea cakes or possibly over any cake which's been frosted with seven-minute caramel frosting.
- 1. In a small saucepan combine the butter with 2 Tbsp. water.
- Place over low heat, add in the chocolate, and stir till the chocolate melts and the mix thickens slightly; remove from the heat.
- 2. In a small bowl combine the confectioner's sugar and cinnamon; stir in the chocolate mix and the vanilla to make a smooth glaze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 292 | |
| Calories from Fat 129 | 44% |
| Total Fat 14.76g | 18% |
| Saturated Fat 8.81g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 240mg | 10% |
| Potassium 93mg | 3% |
| Total Carbs 35.94g | 10% |
| Dietary Fiber 1.7g | 6% |
| Sugars 17.46g | 12% |
| Protein 4.55g | 7% |
