All's fairy in love & cake.3/23/2012
I've never understood the difference between a cupcake & a fairy cake. Nor have I ever understood why a pack of cupcake ...
I've never understood the difference between a cupcake & a fairy cake. Nor have I ever understood why a pack of cupcake cases is about 50p more expensive than a fairy cake cases but they are exactly the same size.
Man they were worth it though. I made chocolate butter icing, with a layer of Nutella, which was greedily scooped out by my Dad whenever I turned my back, so I had to keep making more.
Eventually, after a few hand slaps, they were done & I even got to use my free icing spatula that I'd got free before Christmas. I need a little bit more practice with it. Anyway, this recipe makes about 18 fairy cakes.
For the cake mix you will need:
4 oz. Butter
4 oz. Caster sugar
4 oz. Self raising flour
2 tablespoons cocoa powder
2 table spoons boiling water.
For the icing you will need:
4 oz. butter
4-8 oz. icing sugar
2-3 tablespoons Nutella
Preheat the oven to gas mark five (190°C). Set out about 18 cake cases.
In a bowl, cream the butter & sugar together until pale & creamy. Whisk in the eggs until everything is combined. In a separate bowl, mix the cocoa powder & boiling water together until combined and all the lumps are gone. Pour into the cake mix and whisk until completle combined.
Gradually sieve the flour into the bowl and fold into the mix.
Now spoon about a tablespoon of mixture into the cases and pop in the oven for 15-20 minutes.
When the cakes come out the oven, leave to cool for about 10 minutes on a wire rack.
In yet another bowl, cream the butter, icing sugar & Nutella together into fluffy creamy mixture that spreads well. If you can’t get the consistency you want, keep adding more and more icing sugar. Once your done, spread the icing onto the cakes. Then top with whatver you fancy. I went for grated chocolate & mini marshmallows.
Leave to set for about 5 minutes.