CHOCOLATE FAIRY CAKES
Conjure smiles from family and friends with easy chocolate fairy cakes - they have a lovely light sponge and buttery icing
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 40m
Number Of Ingredients 12
Steps:
- 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.
- 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
- 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.
Nutrition Facts : Calories 255 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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