CHOCOLATE FAIRY CAKES
Conjure smiles from family and friends with easy chocolate fairy cakes - they have a lovely light sponge and buttery icing
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 255 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE AND ORANGE FAIRY CAKES
Originally from Leith's Recipe of the Day but with a couple of adaptions. I like to use whole nut chocolate. These are recipes I've kept for years, used time and time again and then moved house. I lost them six years ago and found them recently. It's like finding old much-loved friends. I want them safe. Please computer, don't die!
Provided by Sherrie-pie
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 212.8, Fat 13.8, SaturatedFat 8.3, Cholesterol 41.9, Sodium 144, Carbohydrate 24.2, Fiber 3.4, Sugar 11.8, Protein 3.6
CHOCOLATE FAIRY CAKES
Make the occasion extra special with Chocolate Fairy Cakes. Chocolate Fairy Cakes look like they are topped with fairy wings for a little extra flair.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 24 servings, 2 cupcakes each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients in large bowl with mixer until blended.
- Spoon into 48 paper-lined mini muffin cups.
- Bake 15 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cupcakes from pans to wire racks; cool completely.
- Use serrated knife to cut rounded piece off top of each cupcake. Cut removed pieces crosswise in half. Reserve for later use.
- Beat cream cheese in medium bowl with mixer until creamy. Blend in melted chocolate. Add COOL WHIP; stir gently until blended. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture onto cupcakes. Top each with 2 reserved cupcake pieces to resemble fairy wings as shown in photo.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 230 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 16 g, Protein 3 g
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