Choccy iced vanilla fairy cakes

    40 min

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


    Berkshire, England, UK
    2 people made this

    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!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)