Chocolate And Orange 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.

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.

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.

CHOCOLATE ORANGE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
• In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
• For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.