Fairy cakes
Perfect for a bake sale, kid's party or sweet afternoon snack, these iced cupcakes are the simplest sponges around and can be decorated as you like
Chocolate fairy cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
- 100g caster sugar
- 100g unsalted buttersoftened
- 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
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.
