Mary Berry Fairy Cakes Recipes

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MARY BERRY FAIRY CAKES



Mary Berry fairy cakes image

These fairy cakes from Mary Berry are a kids classic. Simple cakes with icing and sprinkles, young children and toddlers will love making and eating these.

Provided by cookingwithmykids

Categories     Afternoon tea     Snack

Time 50m

Number Of Ingredients 8

100 g (½ cup or 1 stick) butter or margarine
100 g (½ cup) caster sugar
100 g (¾ cup) self raising flour*
1 tsp baking powder
2 eggs
225 g (1 cup) icing sugar
A few tbsp of water
Sprinkles

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.

Nutrition Facts : Calories 204 kcal, ServingSize 1 serving

CHOCOLATE FAIRY CAKES - A RECIPE BY MARY BERRY



Chocolate fairy cakes - a recipe by Mary Berry image

A simple recipe for chocolate fairy cakes from Mary Berry's Complete Cookbook. Decorate them with a simple swirl of icing, Maltesers, edible flowers, chunks of your favourite chocolate bar.

Provided by Mary Berry

Yield Makes 24

Number Of Ingredients 12

40g (1½ oz) cocoa powder
About 4tbsp boiling water
3 eggs
175g (6oz) baking spread
175g (6oz) caster sugar
115g (4½ oz) self-raising flour
1 rounded tsp baking powder
2 x 12-hole muffin tins and 24 paper cases
60g (2oz) butter
30g (1oz) cocoa powder
About 3tbsp milk
250g (8oz) icing sugar

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.

CHOCOLATE FAIRY CAKES



Chocolate fairy cakes image

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

100g caster sugar
100g unsalted butter, softened
2 large eggs
1 tsp vanilla paste
80g self-raising flour
2 tbsp cocoa powder
½ tsp baking powder
2 tbsp milk
75g softened butter
150g icing sugar
40g cocoa powder
2-3 tbsp milk

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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