Chocolate Fairy Cakes Recipes

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.

CHOCOLATE FAIRY CAKES - A RECIPE BY MARY BERRY

Steps:

• Line two 12-hole muffin tines with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water, and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat well with a wooden spoon).
• Divide the mixture equally among the 24 paper cases. Bake in a preheated oven at 200˚C for about 10 minutes until well risen and springy to the touch. Cook in the cases on a wire rack.
• Make the icing. Melt the butter, then pour it into a bowl. Sift in the cocoa powder and stir to mix. Stir in the milk and then sift in the icing sugar a little at a time to make a glossy, spreadable icing. Spread the icing over the cakes and leave to set before serving.

QUICK AND SIMPLE FAIRY CAKES

Steps:

• Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups.
• Bake in the preheated oven until golden, 10 to 12 minutes.

CHOCOLATE AND ORANGE FAIRY CAKES

Steps:

• Preheat oven to 190°C.
• Line 2 muffin pans (12 hole) with paper cases.
• Cream butter and sugar until light and fluffy.
• Mix eggs together in a separate bowl and gradually beat into creamed mixture a little at a time, adding 1 tablespoon of flour if the mixture begins to curdle.
• Stir in chocolate and orange zest.
• Fold in flour, adding orange juice to bring mixture to a dropping consistency.
• Divide mixture between cases so each is two-thirds full.
• Bake in middle of oven for about 20 minutes or until the cakes are well risen, golden and feel spongy to fingertips.
• Cool on a wire rack.
• Make icing.
• Orange: Place icing sugar and orange zest in a bowl, add enough orange juice to mix to a fairly stiff consistency.
• Icing should hold a trail when dropped from a spoon but gradually find its own level.
• It needs little liquid.
• Chocolate: Melt chocolate and milk together.
• (I use a microwave oven for this- take care, chocolate burns easily.) Stir well to mix.
• Ice cakes with orange icing and swirl the chocolate on top.

CHOCOLATE FAIRY CAKES

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients in large bowl with mixer until blended.
• Spoon into 48 paper-lined mini muffin cups.
• Bake 15 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cupcakes from pans to wire racks; cool completely.
• Use serrated knife to cut rounded piece off top of each cupcake. Cut removed pieces crosswise in half. Reserve for later use.
• Beat cream cheese in medium bowl with mixer until creamy. Blend in melted chocolate. Add COOL WHIP; stir gently until blended. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture onto cupcakes. Top each with 2 reserved cupcake pieces to resemble fairy wings as shown in photo.