Food Network UK

Chocolate-glazed fairy cakes

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  • Simple individual cakes with an easy chocolate coating.
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Ingredients

  • For the fairy cakes:

  • 225g plain flour
  • 1.5 tsp baking powder
  • 0.25 tsp fine salt
  • 2 large eggs, room temperature
  • 150g sugar
  • 170g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , melted
  • 2 tsp pure vanilla extract
  • 120ml milk

  • For the chocolate glaze:

  • 340g milk chocolate, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 240ml double cream
  • 60ml water
  • 60ml golden syrup
  • Fresh raspberries, colourful candies, or royal Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing

Use imperial measurements

Method

How to make Chocolate-glazed fairy cakes

For the fairy cakes:
1) Preheat the oven to 180C/Gas Mark 4. Line the Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups of a cake pan with paper cases.

2) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the flour, baking powder and salt together in a medium bowl.

3) In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and then the vanilla.

4) While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly between the cases in the prepared tin.

5) Bake until a tester inserted in the centre of the cakes comes out clean, about 30 minutes. Cool the cakes on a rack in the tin for 10 minutes, then remove from the pan and cool on the rack.

For the chocolate glaze:
1) Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream, water and golden syrup to a simmer.

2) Pour the hot cream mixture over the chocolate and shake the bowl gently so the cream settles around the chocolate. Set the mixture aside for about 5 minutes. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk until smooth, taking care not to incorporate too many air bubbles.

To decorate the cakes:
1) Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please Slice a small layer off the top of the domed side of each cupcake to make a flat surface. Peel the paper cases off and place cakes upside down on a rack

2) While still warm and loose, pour a thin layer of glaze (about 60–120ml per cake) over each cake. If desired, set the cakes aside for about one hour before serving; if pressed for time, slip the cakes into the freezer to set.

2) Decorate the mini cakes with fresh berries or candies. If using candies to decorate, press into still slightly wet glaze before it sets.

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