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Chocolate fairy cakes

Chocolate fairy cakes in cake cases

Chocolate fairy cakes

Name: Chocolate fairy cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 100g caster sugar; 100g unsalted butter softened; 2 large eggs; 1 tsp vanilla paste; 80g self-raising flour; 2 tbsp cocoa powder; ½ tsp baking powder; 2 tbsp milk; 75g softened butter; 150g icing sugar; 40g cocoa powder; 2-3 tbsp milk

Liberty Mendez

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Serves 12

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4 out of 5.29 ratingsRate

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Conjure smiles from family and friends with easy chocolate fairy cakes – they have a lovely light sponge and buttery icing

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g caster sugar
100g unsalted butter

softened
2 large eggs
1 tsp vanilla paste
80g self-raising flour
2 tbsp cocoa powder
½ tsp baking powder
2 tbsp milk

For the icing

75g softened butter
150g icing sugar
40g cocoa powder
2-3 tbsp milk

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Nutrition: Per serving

kcal255
fat15g
saturates9g
carbs27g
sugars21g
fibre1g
protein4g
salt0.3g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Line a 12-hole bun tin with paper cases. Put the sugar and butter in a bowl and beat together until light and fluffy. Gradually mix in the eggs and vanilla until combined.
step 2

Add the flour, cocoa powder and baking powder to the bowl and mix to make a smooth batter. Fold the milk through to loosen. Divide the mixture between the cases using a spoon. Bake for 20 mins, or until a cocktail stick poked into the centre of one of the cakes in the middle row comes out clean. Leave to cool in the tin for 5-10 mins, then transfer to a wire rack to cool completely
step 3

While the cakes are cooling, make the icing. Beat together the butter, icing sugar and cocoa powder in a bowl for 5-10 mins, until you have a smooth, creamy consistency. Add the milk to loosen if needed. Pipe or spread on top of the cooled cupcakes.

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A star rating of 4 out of 5.29 ratings

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