Name: Chocolate fairy cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 100g caster sugar; 100g unsalted butter softened; 2 large eggs; 1 tsp vanilla paste; 80g self-raising flour; 2 tbsp cocoa powder; ½ tsp baking powder; 2 tbsp milk; 75g softened butter; 150g icing sugar; 40g cocoa powder; 2-3 tbsp milk

100g caster sugar
100g unsalted butter
softened
2 large eggs
1 tsp vanilla paste
80g self-raising flour
2 tbsp cocoa powder
½ tsp baking powder
2 tbsp milk

For the icing

75g softened butter
150g icing sugar
40g cocoa powder
2-3 tbsp milk

Method

step 1
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.
step 2
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
step 3
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.