Chocolate fairy cakes recipe
 These chocolate fairy cakes could not be easier. They have a really light, chocolatey crumb that's great for kids because it's not too bitter or too rich, and the chocolate buttercream icing is a doddle. You can focus on the decorations - bring on the sprinkles! 175g/6oz margarine suitable for baking175g/6oz caster sugar3 large free-range eggs2 tbsp full-fat milk25g/1oz cocoa powder150g/5½oz plain flour2 tsp baking powder 175g/6oz margarine suitable for baking 175g/6oz caster sugar 3 large free-range eggs 2 tbsp full-fat milk 25g/1oz cocoa powder 150g/5½oz plain flour 2 tsp baking powder 175g/6oz butter, softened300g/10½oz icing sugar, sifted4 tbsp cocoa powder2 tsp vanilla extract1 tbsp milk, plus extra if neededsprinkles, to decorate (optional) 175g/6oz butter, softened 300g/10½oz icing sugar, sifted 4 tbsp cocoa powder 2 tsp vanilla extract 1 tbsp milk, plus extra if needed sprinkles, to decorate (optional) Method To make the cakes, preheat the oven to 180C/160C Fan/Gas 4. Place 12 fairy cake liners in a cupcake tin. Whisk the baking spread and caster sugar in a stand mixer or in a bowl with a handheld mixer for about 5 minutes, or until fluffy. Add the eggs and milk and whisk again. Add the cocoa, flour and baking powder and whisk for 1 minute.Divide the mixture evenly between the cupcake liners. Bake for 25 minutes or until a skewer comes out clean. Transfer to a wire rack to cool.To make the buttercream, beat the butter using the paddle attachment in a stand mixer or in a large bowl with a handheld mixer for 1 minute. Add the icing sugar, cocoa, vanilla and milk. Beat for about 3–4 minutes or until smooth. If the mixture is too thick, add another tablespoon of milk.Scrape the buttercream into a piping bag to decorate or use a palette knife to spread over the cakes. Decorate with some sprinkles if preferred. To make the cakes, preheat the oven to 180C/160C Fan/Gas 4. Place 12 fairy cake liners in a cupcake tin. To make the cakes, preheat the oven to 180C/160C Fan/Gas 4. Place 12 fairy cake liners in a cupcake tin. Whisk the baking spread and caster sugar in a stand mixer or in a bowl with a handheld mixer for about 5 minutes, or until fluffy. Add the eggs and milk and whisk again. Add the cocoa, flour and baking powder and whisk for 1 minute. Whisk the baking spread and caster sugar in a stand mixer or in a bowl with a handheld mixer for about 5 minutes, or until fluffy. Add the eggs and milk and whisk again. Add the cocoa, flour and baking powder and whisk for 1 minute. Divide the mixture evenly between the cupcake liners. Bake for 25 minutes or until a skewer comes out clean. Transfer to a wire rack to cool. Divide the mixture evenly between the cupcake liners. Bake for 25 minutes or until a skewer comes out clean. Transfer to a wire rack to cool. To make the buttercream, beat the butter using the paddle attachment in a stand mixer or in a large bowl with a handheld mixer for 1 minute. Add the icing sugar, cocoa, vanilla and milk. Beat for about 3–4 minutes or until smooth. If the mixture is too thick, add another tablespoon of milk. To make the buttercream, beat the butter using the paddle attachment in a stand mixer or in a large bowl with a handheld mixer for 1 minute. Add the icing sugar, cocoa, vanilla and milk. Beat for about 3–4 minutes or until smooth. If the mixture is too thick, add another tablespoon of milk. Scrape the buttercream into a piping bag to decorate or use a palette knife to spread over the cakes. Decorate with some sprinkles if preferred. Scrape the buttercream into a piping bag to decorate or use a palette knife to spread over the cakes. Decorate with some sprinkles if preferred. Recipe tips These fairy cakes will freeze, uniced, in an airtight box or bag for up to 3 months. The buttercream icing also freezes well.