Chocolate fairy cakes
Cute as buttons and tasty too, these chocolate fairy cakes are children-friendly: easy, light on washing up and made in minutes. Check out our cake calculator to change the quantity or flavour of your fairy cakes.
For the fairy cakes
- 200g/7oz butter, softened
- 200g/7oz sugar
- 3 free-range eggs
- 200g/7oz self-raising flour
- 1 tsp vanilla extract
For the chocolate buttercream icing
Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases.
In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy.
Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.Mix in the vanilla extract.
Fold in the flour using a large metal spoon until no traces of flour are visible. Gently fold in the milk to loosen the mixture.
Spoon the mixture into the prepared tins so that they are ⅔ full. Bake the cakes for 15-20 minutes, or until golden-brown on top and springy to the touch. Set aside to cool for 5 minutes on a wire rack before removing from the tin.
To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing.
Once the cakes are cool, spread the buttercream icing on top of the cakes. Decorate the cakes with the chocolate buttons.
If you want to make chocolate fairy cake underneath the chocolate frosting, add 5 tbsp cocoa powder, dissolved in 3-4 tbsp boiling water to the batter after the eggs have been mixed in.