Chocolate fairy cakes

• caster sugar↗100g g
• unsalted butter↗100g g

  softened

• eggs↗2 large
• vanilla paste↗1 tsp tsp
• self-raising flour↗80g g
• cocoa powder↗2 tbsp tbsp
• baking powder↗½ tsp tsp
• milk↗2 tbsp tbsp
• butter↗75g м'яке g

  softened

• icing sugar↗150g g
• cocoa powder↗40g g
• milk↗2-3 tbsp tbsp

  2-3

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Line a 12‑cup muffin tin with paper liners. Place the sugar and butter in a bowl and beat until light and fluffy. Gradually add the eggs and vanilla paste, mixing until homogeneous.

2. 2

   Add the flour, cocoa powder and leavening agent to the bowl and mix to obtain a smooth batter. Gently fold in the milk to loosen. Distribute the mixture into the liners using a spoon. Bake for 20 minutes, or until a skewer inserted into the centre of a middle‑row cupcake comes out clean. Let cool in the tin for 5–10 minutes, then transfer to a rack to cool completely.

3. 3

   While the cupcakes cool, prepare the icing. Beat in a bowl the butter, powdered sugar and cocoa powder for 5–10 minutes until you obtain a smooth, creamy consistency. Add milk if needed to thin. Decorate the cupcakes using a piping bag or spread the icing over the cooled cupcakes.