Chocolate fairy cakes
These chocolate fairy cakes could not be easier. They have a really light, chocolatey crumb that's great for kids because it's not too bitter or too rich, and the chocolate buttercream icing is a doddle. You can focus on the decorations - bring on the sprinkles!
Ingredients
For the cakes
- 175g/6oz margarine suitable for baking
- 175g/6oz caster sugar
- 3 large free-range eggs
- 2 tbsp full-fat milk
- 25g/1oz cocoa powder
- 150²µ/5½´Ç³ú plain flour
- 2 tsp baking powder
For the buttercream icing
- 175g/6oz butter, softened
- 300²µ/10½´Ç³ú icing sugar, sifted
- 4 tbsp cocoa powder
- 2 tsp vanilla extract
- 1 tbsp milk, plus extra if needed
- sprinkles, to decorate (optional)
Method
To make the cakes, preheat the oven to 180C/160C Fan/Gas 4. Place 12 fairy cake liners in a cupcake tin.
Whisk the baking spread and caster sugar in a stand mixer or in a bowl with a handheld mixer for about 5 minutes, or until fluffy. Add the eggs and milk and whisk again. Add the cocoa, flour and baking powder and whisk for 1 minute.
Divide the mixture evenly between the cupcake liners. Bake for 25 minutes or until a skewer comes out clean. Transfer to a wire rack to cool.
To make the buttercream, beat the butter using the paddle attachment in a stand mixer or in a large bowl with a handheld mixer for 1 minute. Add the icing sugar, cocoa, vanilla and milk. Beat for about 3–4 minutes or until smooth. If the mixture is too thick, add another tablespoon of milk.
Scrape the buttercream into a piping bag to decorate or use a palette knife to spread over the cakes. Decorate with some sprinkles if preferred.
Recipe Tips
These fairy cakes will freeze, uniced, in an airtight box or bag for up to 3 months. The buttercream icing also freezes well.