Cook time:
12 - 15 min
Cooling time:
20 min
Ready in:
25 min
Original recipe yield 10 small cupcakes (fairy cakes).
Ingredients:
For the cupcakes:
25g/1oz Self-Raising Flour
25g/1oz Cocoa Powder
50g/2oz Caster Sugar
50g/2oz Margarine
1 Egg, beaten
For the Chocolate Icing:
100g/4oz Icing Sugar
2 teasp Cocoa Powder
approx 1 tbsp Water
For the cupcakes:
25g/1oz Self-Raising Flour
25g/1oz Cocoa Powder
50g/2oz Caster Sugar
50g/2oz Margarine
1 Egg, beaten
For the Chocolate Icing:
100g/4oz Icing Sugar
2 teasp Cocoa Powder
approx 1 tbsp Water
Instructions:
1. Heat the oven to 375 degrees F (190 degrees C or gas mark 5) and place 10 paper fairy cake cases evenly on a baking tray.
2. Place all the cupcake ingredients in a large mixing bowl and beat with a wooden spoon until well blended. The mixture should be soft enough to drop easily from the spoon when tapped.
3. Place a heaped teaspoon of cupcake mixture in each paper case and bake towards the top of the oven for 12-15 minutes, until the cupcakes are well-risen and firm to the touch.
4. Remove the cupcakes from the oven and cool on a wire rack.
5. Once cold, sift the icing sugar and cocoa powder into a mixing bowl, add the water and mix until smooth. The mixture should be thick enough to coat the back of a spoon but not too runny.
6. Place a teaspoon of the chocolate icing on the top of each chocolate cupcake and smooth with the back of the spoon. Put aside to set for at least 20 minutes before serving.
1. Heat the oven to 375 degrees F (190 degrees C or gas mark 5) and place 10 paper fairy cake cases evenly on a baking tray.
2. Place all the cupcake ingredients in a large mixing bowl and beat with a wooden spoon until well blended. The mixture should be soft enough to drop easily from the spoon when tapped.
3. Place a heaped teaspoon of cupcake mixture in each paper case and bake towards the top of the oven for 12-15 minutes, until the cupcakes are well-risen and firm to the touch.
4. Remove the cupcakes from the oven and cool on a wire rack.
5. Once cold, sift the icing sugar and cocoa powder into a mixing bowl, add the water and mix until smooth. The mixture should be thick enough to coat the back of a spoon but not too runny.
6. Place a teaspoon of the chocolate icing on the top of each chocolate cupcake and smooth with the back of the spoon. Put aside to set for at least 20 minutes before serving.
-j.
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