Mary Berry Chocolate Fairy Cakes
Mary Berry Chocolate Fairy Cakes are traditional British-style cupcakes made with cocoa powder rather than melted chocolate. This gives them a lighter texture compared to rich chocolate muffins or cupcakes. They are usually topped with a simple chocolate icing or buttercream and finished plainly, making them easy to decorate or leave classic.
They are smaller than modern cupcakes, which makes them ideal for portion control and casual serving.
- Prep Time: 15
- Cook Time: 18
- Total Time: 33 minutes
- Yield: 12
- Category: Cupcakes
- Method: Baking
- Cuisine: British
Ingredients
-
Unsalted butter – 100 g, softened
-
Caster sugar – 100 g
-
Large eggs – 2
-
Self-raising flour – 100 g
-
Cocoa powder – 2 tbsp
-
Milk – 2 tbsp
For the chocolate icing
-
Icing sugar – 200 g
-
Cocoa powder – 2 tbsp
-
Unsalted butter – 50 g, softened
-
Milk – 2–3 tbsp
Instructions
-
Prepare the tray – Line the cake tin with paper cases and preheat the oven.
-
Cream butter and sugar – Beat until pale and fluffy to build a light base.
-
Add the eggs – Mix in one at a time, beating well after each addition.
-
Combine dry ingredients – Sift flour and cocoa powder together.
-
Fold gently – Add the dry ingredients to the mixture with the milk and mix just until smooth.
-
Fill the cases – Spoon the mixture evenly into the paper cases, filling about two-thirds full.
-
Bake until risen – Cook until the cakes are firm and spring back when lightly pressed.
-
Cool completely – Remove from the tin and allow to cool before icing.
-
Make the icing – Mix icing sugar, cocoa powder, butter, and milk until smooth.
-
Ice the cakes – Spread the icing neatly over each fairy cake.
Find it online: https://maryberrycooks.co.uk/mary-berry-chocolate-fairy-cakes/