Chocolate Fairy Cakes A Recipe By Mary Berry

MARY BERRY FAIRY CAKES

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.

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.

MARY BERRY'S CHOCOLATE CAKE RECIPE

Steps:

• Preheat the oven to 180C, gas 4. Beat together the eggs, flour, caster sugar, butter, and baking powder until smooth in a large mixing bowl.
• Put the cocoa powder in a separate mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture.
• Turn into the prepared tins, level the top, and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch.
• Leave to cool in the tin, then turn on to a wire rack to become completely cold before icing.
• To make the icing: measure the cream and chocolate into a bowl and carefully melt over a pan of hot water over a low heat, or gently in the microwave for 1 min (600w microwave). Stir until melted, then set aside to cool a little and to thicken up.
• To ice the cake: spread the apricot jam on the top of each cake. Spread half of the ganache icing on the top of the jam on one of the cakes, then lay the other cake on top, sandwiching them together.
• Use the remaining ganache icing to ice the top of the cake in a swirl pattern. Dust with icing sugar to serve.

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 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.