Chocolate Fairy Cakes

Conjure smiles from the family with easy chocolate fairy cakes – they have a lovely light sponge and buttery icing.

Prep: 20 mins
Cook: 20 mins
Difficulty: Easy
Serves: 12


100g caster sugar
100g unsalted butter, softened
2 large eggs
1 tsp vanilla paste
80g self-raising flour
2 tbsp cocoa powder
½ tsp baking powder
2 tbsp milk

For the icing
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.

Recipe from

We will be happy to hear your thoughts

Leave a reply

Cranleigh Magazine