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Chocolate fairy cakes in cake cases

Chocolate fairy cakes

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A star rating of 5 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal255
fat15g
saturates9g
carbs27g
sugars21g
fibre1g
protein4g
salt0.3g
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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

For the icing

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

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.

Goes well with

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A star rating of 5 out of 5.6 ratings
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