Choccy iced vanilla fairy cakes

Choccy iced vanilla fairy cakes


1 person made this

About this recipe: Gorgeous vanilla fairy cakes topped with an easy peasy chocolate buttercream icing. Perfect for bake sales or with a cuppa.

TaylerPaigeReynders Berkshire, England, UK

Makes: 12 cupcakes

  • 110g butter, room temperature
  • 110g caster sugar
  • 3 eggs
  • 110g self raising flour
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • For the buttercream icing
  • 150g unsalted butter, room temperature
  • 250g icing sugar
  • 50g cocoa powder
  • little sugar butterflies or decoration of choice

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat the oven to 180 C / Gas 4. Line a 12 hole muffin tin with paper cases.
  2. Put the butter and sugar into a bowl and whisk until light and fluffy. Gradually add the eggs, beating between each addition.
  3. Sift the flour into the mixture. Using a large metal spoon, gently fold in the flour until well combined. Stir in the vanilla and milk. The mixture should easily drop off a spoon. Divide the mixture between the cases.
  4. Bake for 20 minutes in the preheated oven, or until a knife comes out clean when inserted into a cake.
  5. To make the buttercream icing, put the butter in a large bowl and beat until creamy. Sift in the icing sugar and cocoa, and whisk until well combined.
  6. When the cakes are completely cool spread the icing over with the back of a teaspoon then add your decorations. ENJOY!

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- Rated on - 29 May 2014

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