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Chocolate fairy cakes

Prep:20 mins
Cook:20 mins
Serves 12


  • 100g caster sugar 
  • 100g unsalted butter, softened 
  • 2 large eggs 
  • 1 tsp vanilla paste 
  • 80g self-raising flour 
  • 2 tbsp cocoa powder 
  • 1/2 tsp baking powder 
  • 2 tbsp milk  
  • 75g softened butter 
  • 150g icing sugar 
  • 40g cocoa powder 
  • 2-3 tbsp milk


1- 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.
2- 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
3- 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. 

Nutrition per serving

225 Kcal , 15g fat , 9g saturates , 27g carbs , 0g sugars , 1g fibre , 4g protein , 0.3g salt 


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