Food recipes
Afternoon Tea Cakes
Afternoon Tea Cakes Ingredients: cocoa, dry powder, unsweetened leavening agents, baking soda wheat flour, white, all-purpose, unenriched water, bottled, generic vanilla extract butter, without salt shortening confect...
Afternoon Tea Cakes
Ingredients:
cocoa, dry powder, unsweetened
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
water, bottled, generic
vanilla extract
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
egg substitute, powder
cream, sour, cultured
butter, without salt
sugars, powdered
water, bottled, generic
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,
vanilla extract
Directions:
Position a rack in the center of the oven and preheat to 375F (190C).
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.
With a spoon stir in the coconut.
Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly.
Ingredients:
cocoa, dry powder, unsweetened
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
water, bottled, generic
vanilla extract
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
egg substitute, powder
cream, sour, cultured
butter, without salt
sugars, powdered
water, bottled, generic
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,
vanilla extract
Directions:
Position a rack in the center of the oven and preheat to 375F (190C).
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.
With a spoon stir in the coconut.
Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly.