Chocolate Fairy Cakes Mary Berry Recipes
MARY BERRY'S FAIRY CAKES: CHOCOLATE CUPCAKE RECIPE
The Great British Baking Show (Great British Bake Off) is a favorite baking show. Learn how to make Mary Berry's Fairy cakes with this easy Chocolate Cupcake Recipe. Make this scratch recipe with no artificial ingredients in less time than a cake mix.
Provided by Bren
Categories Dessert
Time 18m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Cream together eggs, sugar, and butter.
- Add flour, cocoa, baking powder, and salt. Beat until well combined, about 3 minutes.
- Line mini cupcake pan with 24 paper liners. Fill each liner halfway with batter.
- Bake 8-10 minutes until tops are slightly cracked and spring back to touch.
- Cool completely before icing.
- Beat butter until creamy.
- Add powdered sugar, cocoa powder, vanilla, and milk. Mix on low until well combined. About 3 minutes.
- Spoon into icing bag and frost cupcakes.
Nutrition Facts : ServingSize 1 mini cupcake with icing, Calories 138 calories, Sugar 11.6, Sodium 47.2, Fat 8.3, Carbohydrate 15.7, Protein 1.3, Cholesterol 35.9
MARY BERRY FAIRY CAKES
These fairy cakes from Mary Berry are a kids classic. Simple cakes with icing and sprinkles, young children and toddlers will love making and eating these.
Provided by cookingwithmykids
Categories Afternoon tea Snack
Time 50m
Number Of Ingredients 8
Steps:
- Preheat your oven to 220C/180F / 390F
- Line a muffin tin with 12 fairy cake cases. If you only have larger cupcake cases, don't worry, use them but know you won't get 12 cakes out of the mixture.
Nutrition Facts : Calories 204 kcal, ServingSize 1 serving
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
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