Yield
Makes 24
Ingredients
Mary Berry is the nation's favourite baking icon, so who better to turn to for a chocolate fairy cake recipe? This will produce delicious little cupcakes that all the family will love.
40g (1½ oz) cocoa powder
About 4tbsp boiling water
3 eggs
175g (6oz) baking spread
175g (6oz) caster sugar
115g (4½ oz) self-raising flour
1 rounded tsp baking powder
2 x 12-hole muffin tins and 24 paper cases
For the icing
60g (2oz) butter
30g (1oz) cocoa powder
About 3tbsp milk
250g (8oz) icing sugar
Method
Line two 12-hole muffin tines with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water, and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat well with a wooden spoon).
Divide the mixture equally among the 24 paper cases. Bake in a preheated oven at 200˚C for about 10 minutes until well risen and springy to the touch. Cook in the cases on a wire rack.
Make the icing. Melt the butter, then pour it into a bowl. Sift in the cocoa powder and stir to mix. Stir in the milk and then sift in the icing sugar a little at a time to make a glossy, spreadable icing. Spread the icing over the cakes and leave to set before serving.
Recipe extracted from Mary Berry's Complete Cookbook (£25, DK)
