Chocolate fairy cakes

Name: Chocolate fairy cakes
Ingredients: 115 g/4 oz/1 cup icing (confectioners’) sugar; 40 g/1½ oz/3 tbsp butter; 15–30 ml/1–2 tbsp milk; 2.5 ml/½ tsp vanilla extract; 2.5 ml/½ tsp bicarbonate of soda (baking soda); 5 ml/1 tsp baking powder; 300 g/11 oz/1½ cups caster (superfine) sugar; 2.5 ml/½ tsp bicarbonate of soda (baking soda); 115 g/4 oz plain (semisweet) chocolate; 5 ml/1 tsp vanilla extract; 275 g/10 oz/2½ cups plain (all-purpose) flour; 15 ml/1 tbsp water; 150 ml/¼ pint/⅔ cup milk; 175 g/6 oz/¾ cup butter, softened

Preparation info

Makes
24

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

These magical little treats are sure to enchant adults and children alike. The chocolate sponge is rich, moist and dark, and contrasts appetizingly with the pure white vanilla-flavoured buttercream.

Ingredients

175 g/6 oz/¾ cup butter, softened
150

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Arrange 24 paper cases in muffin tins (pans), or grease the cups of the tins.
In a large mixing bowl, beat the butter with an electric mixer until it is light and fluffy. Beat in the milk and the vanilla extract.<