The Cook Blog: Chocolate Fairy Cakes

Hey, I am baking again, I loved making the Fairy Cakes they where delicious - I was really happy with these, I guess cause I have such a sweet tooth.

Recipe: (Serves approx 24 people)

4oz(115g) good-quality plain chocolate, cut into small pieces (I used cadburys chocolate)

1 tablespoon of water

10oz (300g) self-raising flour

1teaspoon backing powder

1/2 teaspoon bicarbonate of soda

pinch of salt

10oz (300g) caster sugar

10oz (300g) butter or margarine - room temperature (I used stock margarine - you don't have to use all the margarine)

Half a cup of milk

3 eggs

Buttercream


First Step: Preheat oven at 350oF/180oC/Gas mark 4. Set paper cases in the cupcake tins

Second Step: Mix sugar and Butter into a bowl (preferably an electric mixer) If you don't have a food processor or electric whisk use a wooden spoon. Mix until light and fluffy.

Third Step: Add the eggs and and mix until fluffy.

Fourth Step: Add bicarbonate of soda, backing powder and the pinch of salt, vanilla essence and milk stir vigorously

Fifth Step: Add flour slowly (very slowly) whiles mixing.

Sixth Step: Put the pieces of chocolate into a ball place on-top of a pan of simmering water. Heat until melted and smooth - don't stir too often! Remove from heat and add to mixing bowl.

Seventh Step: Divide the mixture evenly into the paper-cases (use two spoons, one table one teaspoon to get mixture out of the bowl and into the cases)

Eighth Step: Bake for approx 20-25 minutes (to test if cake is ready, put a knife into the center of the cupcake if the knife comes out clean the cake is ready)

Ninth Step: Cool cupcakes on a wire rack for approx. 20 minutes

Tenth Step: When cakes are cool, Ice the top of each cake with Buttercream - swirl it into a peak in the center

Buttercream

recipe for Buttercream:

4oz (115g) butter (unsalted is preferable) at room temp. 

8oz (225g) icing sugar - sieved 

1 teaspoon vanilla essence 

approx. 2 tablespoons water

drop of strawberry favouring OR

chocolate favouring

First Step: Put the butter into a deep mixing bowl and beat it with a fork or wooden spoon until it is soft and pliable.

Second Step: Gradually add the icing sugar and beat. Continue to beat until the mixture is fluffy.

Third Step: Add the vanilla essence and a teaspoon of water. Beat until smooth and of a spreading consistency. Add coco pwder or strawberry flavouring if desired. If the mix is to thick add some more water, if the mix is too thin add more icing sugar.