Chocolate fairy cakes

Ingredients 100g castor sugar 100g tasteless butter, softened 2 giant eggs 1 tsp vanilla paste 80g self-rising flour 2 tbsp chocolate ½ tsp leaven 2 tbsp milk For the icing 75g softened butter 150g powdered sugar 40g chocolate 2-3 tbsp milk

Method STEP 1 Heat the kitchen appliance to 180C/160C fan/gas four. Line a 12-hole breadstuff tin with paper cases. place the sugar and butter in a very bowl and beat along till light-weight and downy. bit by bit combine within the eggs and vanilla till combined. STEP 2 Add the flour, chocolate, and leaven to the bowl and blend to create a swish batter. Fold the milk through to loosen. Divide the mixture between the cases employing a spoon. Bake for twenty minutes, or till a cocktail stick poked into the center of 1 of the cakes within the middle row comes out clean. Leave to cool down within the tin for 5-10 minutes, then transfer to a wire rack to cool down utterly STEP 3 While the cakes area unit cooling, build the icing. Beat along the butter, powdered sugar, and chocolate in a very bowl for 5-10 minutes, till you have got a swish, creamy consistency. Add the milk to loosen if required. Pipe or unfold on high of the cooled cupcakes.

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