Chocolate Fairy Cakes Recipes

MARY BERRY'S FAIRY CAKES: CHOCOLATE CUPCAKE RECIPE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Cream together eggs, sugar, and butter.
• Add flour, cocoa, baking powder, and salt. Beat until well combined, about 3 minutes.
• Line mini cupcake pan with 24 paper liners. Fill each liner halfway with batter.
• Bake 8-10 minutes until tops are slightly cracked and spring back to touch.
• Cool completely before icing.
• Beat butter until creamy.
• Add powdered sugar, cocoa powder, vanilla, and milk. Mix on low until well combined. About 3 minutes.
• Spoon into icing bag and frost cupcakes.

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.

FAIRY CAKES

Steps:

• Turn the oven on to Gas Mark 5. Get out a bowl and a wooden spoon.
• Measure out you sugar first and put it into the bowl, then do the same with the margerine. With the wooden spoon cream the sugar and butter together until creamy.
• When you've done that, measure out the flour and sift it into the butter and sugar. Then, if want your cakes to be chocolate, then put in the cocoa at this point aswell.
• With the whisk, beat the ingredients together until theres no lumps of butter or flour. Then add 1 of the eggs to the bowl, whisk it until gone then do the same with the second.
• If you want chocolatee chips in your cakes then pour them in now and mix them in with the wooden spoon, not the whisk.
• Get out a baking tray and put cupcake cases in the holes. Then add 2 teaspoons of the mixture in each of them. If there is any leftover mixture, add it into the cases which look like they need a bit more, or alternatley make more cakes!
• With oven gloves, put your tray into the oven. Every 5-10 minutes check to see if they are done (if not sure pull out the tray with oven gloves on and press you finger gently onto the middle of the cakes. It should slowly rise back up if they are done.
• When cakes are ready, let them cool on a metal rack. If you want them cooled quickly put them in the frudge for 10-15 minutes. When cooled, decorate them however! Then enjoy!

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.