Chocolate Fairy Cakes A Recipe By Mary Berry

MARY BERRY FAIRY CAKES

Steps:

• Preheat your oven to 220C/180F / 390F
• Line a muffin tin with 12 fairy cake cases. If you only have larger cupcake cases, don't worry, use them but know you won't get 12 cakes out of the mixture.

MARY BERRY'S FAIRY CAKES: CHOCOLATE CUPCAKE RECIPE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Cream together eggs, sugar, and butter.
• Add flour, cocoa, baking powder, and salt. Beat until well combined, about 3 minutes.
• Line mini cupcake pan with 24 paper liners. Fill each liner halfway with batter.
• Bake 8-10 minutes until tops are slightly cracked and spring back to touch.
• Cool completely before icing.
• Beat butter until creamy.
• Add powdered sugar, cocoa powder, vanilla, and milk. Mix on low until well combined. About 3 minutes.
• Spoon into icing bag and frost cupcakes.

CHOCOLATE FAIRY CAKES

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.

MARY BERRY'S ICED FAIRY CAKES RECIPE

Steps:

• To make this fairy cakes recipe, heat the oven to 200C fan, 180C fan, gas 6. Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake.
• Measure all the ingredients into a large bowl and beat for 2-3 mins until the mixture is well blended and smooth. Fill each paper case with the mixture.
• Bake in the preheated oven for 15-20 minutes until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
• Put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing. Spoon over the top of the cakes and decorate with sweets.