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Chocolate courgette fairy cakes with chocolate icing
Chocolate and courgette fairy cakes with nuts - what could be better? Children will never know they're eating anything but chocolate. Use pecans in place of walnuts if you like.
Ingredients
Serves: 24
- Fairy cakes
- 3 eggs
- 375g (13 oz) dark brown soft sugar
- 225ml (8 fl oz) vegetable oil
- 50g (2 oz) plain chocolate, melted
- 250g (9 oz) plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 225g (8 oz) grated courgette
- 100g (4 oz) chopped walnuts
- Icing
- 50g (2 oz) butter
- 50g (2 oz) cocoa powder
- 5 tablespoons milk, or as needed
- 1 teaspoon vanilla
- 450g (1 lb) icing sugar
- Garnish
- 50g (2 oz) walnut halves
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- Preheat the oven to 180 C / Gas mark 4. Line two 12-cup muffin tins with paper cases.
- In a large bowl, beat eggs with sugar for about 10 minutes or until thick and pale. Blend oil and cooled chocolate into the beaten egg mixture.
- In a small bowl stir together flour, baking powder, bicarbonate of soda and salt; stir flour mixture into egg mixture until just blended. Stir in courgette and chopped nuts. Spoon batter into prepared muffin tins, filling the cups 2/3 full.
- Bake for 20 minutes or until a skewer inserted into the centre of a fairy cake comes out clean. Let cool in tins on rack for 10 minutes. Remove from tins; let cool completely.
- While fairy cakes are cooling, prepare the chocolate icing. In a large bowl, beat butter and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in icing sugar until desired consistency is achieved. Adjust with more milk or icing sugar if necessary.
- Spread cooled fairy cakes with chocolate icing and garnish with walnut halves.
How to ice a cake video
Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!
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Reviews & ratings
Average global rating:
(224)
Reviews in English (190)
Altered ingredient amounts. I used an extra 3 tbsp of milk (8 tbsp total) for the buttercream icing and I used 100g of currants instead of the nuts for inside the buns as my son is only young. - 07 Oct 2010
These were great, really moist. They kept well for a few days. Wasn't so sure on first taste but 2nd taste was great. Icing really made them yum!! My little girl loved them too - a sneaky way to get veg in! - 06 Mar 2011
They were very easy to make and incredibly moist. I don't know what I did though as I used the given measurements but somehow managed to make 36 cakes! I would definitely make again although may use less of the ingredients next time! - 17 Apr 2009