How To make Afternoon Tea Cakes
Ingredients
3
tablespoons
cocoa powder, unsweetened
1
teaspoon
baking soda
1
cup
flour, all-purpose
1/2
cup
hot water
1
teaspoon
vanilla extract
3
tablespoon
unsalted butter, melted
1/3
cup
coconut, shredded
1
tablespoon
egg
1/2
cup
sour cream
Glaze:
1
tablespoon
unsalted butter
1
cup
powdered sugar, shifted
2
tablespoons
water
1/4
teaspoon
cinnamon, ground
1/2
ounce
unsweetened chocolate
1
teaspoon
vanilla extract
Directions:
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 powdered sugar and cinnamon; stir in the chocolate mixture and the vanilla to make a smooth glaze.
How To make Afternoon Tea Cakes's Videos
Afternoon Tea & A Garden Tour! Sweet Cream Cake Recipe
Hello, friends! In this episode we are baking a classic 1940s cake, and walking in the garden. Recipe for the Sweet Cream Cake is linked below.
Sweet Cream Cake Recipe:
*Flour Sifter
*Tea Strainers (set of 4):
*French Rolling Pin:
*Electric Kettle:
*Oven Gloves:
*Floral Tablecloth:
*Serving Tray:
*Links are affiliate links. I only recommend products that I use every day.
Kevin Lee Jacobs
Box 742
Valatie, NY 1218
How to have an authentic British Afternoon Tea experience
Afternoon Tea is an absolute British classic! In this video, we'll guide you through the history and etiquette of this beloved tradition and explain all the essential elements including tea, sandwiches, scones, and pastries that make up a traditional Afternoon Tea spread.
Report: Dina Osinski
Camera: Phil Taylor
Edit: Steffie Prietzsch
00:00 Intro
00:28 The ingredients
00:59 Champagne & Sandwiches
01:49 The tea etiquette
02:32 The origins of Afternoon Tea
03:09 The Savoy's history
03:16 Scones & Cake
04:12 Outro
#AfternoonTea #UK #TheSavoy
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DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
NEW! Gluten Free Afternoon Tea Cake / Please read the pinned comment in the comment section. Thanks.
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Afternoon Tea cake (Gluten Free)
80g Rice Flour
30g Corn Starch/Flour
30g Fine Almond Flour
120g Fine Sugar
1 tsp. Baking Powder
1/4 tsp. Salt
60g Milk
50g Vegetable Oil
2 Eggs (weigh 58-60g each with shell)
Sponge Cakes Recipes
Vanilla Sponge Cake:
Vanilla Sponge Cake:
Orange Sponge Cake:
Lemon Sponge Cake:
Chocolate Sponge Cake:
Green Tea Sponge Cake:
Belmerlion Sponge Cake:
One of my facebook follow has small issues making this recipe. So I have trying to experiment on it to solve the issues. The ingredients used in this recipe are very basic. Is up to you to add any flavour like vanilla essence or extract. Will experiment it further for better results. Enjoy and happy baking.
Other Recipes You May Like:
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MUSIC
Song: Sahara
By: Ikson
Soundcloud:
Youtube:
How To Make The Queen's Favourite Meal: Afternoon Tea | Royal Recipes | Real Royalty
Michael Buerk and Paul Ainsworth look at food created for the meal which is said to be the Queen's favourite, afternoon tea. Paul tries a recipe for Bath buns discovered in the recipe book of the Buckingham palace kitchen made in the 1900s.
From Elizabeth II to Cleopatra, Real Royalty peels back the curtain to give a glimpse into the lives of some of the most influential families in the world, with new full length documentaries posted every week covering the monarchies of today and all throughout history.
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Chris's favourite cake for a Sunday afternoon with a cup of tea!
We don’t do a lot of baking on our channel but I just had to share my recipe for a moist and fruity tea bread, it's one of Chris's absolute favourite cakes and is perfect for a Sunday afternoon with a cup of tea!
Free printable recipe is available on our site:
Ingredients:
150 g (3/4 cup) sultanas
150 g (3/4 cup) raisins
300 ml (just over 10 fl oz) hot tea
250 g (2 cups + 1 tbsp) plain (all-purpose) flour
2 tsp baking powder
200 g (1 cup + 2 tbsp) soft light brown sugar
1 tsp mixed spice
2 tbsp melted butter
2 medium eggs
Instructions
1. Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
2. Preheat the oven to 170°C/325°F and line a 2lb loaf tin with baking parchment or a tin liner.
3. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Give it a stir, then mix in the butter and eggs - using a wooden spoon or spatula.
4. Add in the raisins, sultanas and any liquid left in the bowl. Stir together until everything is thoroughly combined. It will be a very wet dough.
5. Spoon the wet dough into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
6. Once cooked, remove from the oven and leave to cool in the tin for 10 minutes.
7. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.
Notes
This cake should keep for a week or more wrapped in baking parchment and placed in a sealed container at room temperature (in fact, the cake tastes even better after a day or two).
Mixed Spice is typically a British blend of spices normally consisting of cinnamon, nutmeg, cloves and all spice although other spices can be present depending on the brand. If you’re in the US then it is similar to pumpkin pie spice mix.
#CookingShow #Cake #Baking
Afternoon Tea | My Lemon Bundtlettes Recipe
Hello everyone -- Please join me for Afternoon Tea. I'm making miniature lemon bundt cakes (properly they are Bundtlettes), and topping them with pink strawberry glaze! Printable recipe is linked below. I hope you enjoy this episode!
Lemon Bundtlettes with Strawberry Glaze recipe:
Products mentioned in this video:
*Nordic Ware Geo Bundtlette Pan
*Stainless Steel Flour/Confectioners' Sugar Sifter
*KitchenAid 'Artisan' Stand Mixer
*Empress Tea Strainers (set of 4)
(Items marked * are from my Amazon shop. I receive a small commission at no extra cost to you. Commissions help to support my channel.)
Kevin Lee Jacobs
Box 742
Valatie, NY 12184