Chocolate button fairy cakes recipe
 Cute as buttons and tasty too, these fairy cakes are children-friendly: easy, light on washing up and made in minutes. Check out our cake calculator to change the quantity or flavour of your fairy cakes. 200g/7oz butter, softened200g/7oz sugar3 free-range eggs200g/7oz self-raising flour1 tsp vanilla extract 200g/7oz butter, softened 200g/7oz sugar 3 free-range eggs 200g/7oz self-raising flour 1 tsp vanilla extract 160g/5¾oz butter, softened320g/11oz icing sugar55g/2oz cocoa powder, sifted1-2 tbsp milk 160g/5¾oz butter, softened 320g/11oz icing sugar 55g/2oz cocoa powder, sifted 1-2 tbsp milk white chocolate buttonsmilk chocolate buttons white chocolate buttons milk chocolate buttons Method Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases.In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy.Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.Mix in the vanilla extract.Fold in the flour using a large metal spoon until no traces of flour are visible. Gently fold in the milk to loosen the mixture.Spoon the mixture into the prepared tins so that they are ⅔ full. Bake the cakes for 15-20 minutes, or until golden-brown on top and springy to the touch. Set aside to cool for 5 minutes on a wire rack before removing from the tin.To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing.Once the cakes are cool, spread the buttercream icing on top of the cakes. Decorate the cakes with the chocolate buttons. Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases. Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases. In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.Mix in the vanilla extract. Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.Mix in the vanilla extract. Fold in the flour using a large metal spoon until no traces of flour are visible. Gently fold in the milk to loosen the mixture. Fold in the flour using a large metal spoon until no traces of flour are visible. Gently fold in the milk to loosen the mixture. Spoon the mixture into the prepared tins so that they are ⅔ full. Bake the cakes for 15-20 minutes, or until golden-brown on top and springy to the touch. Set aside to cool for 5 minutes on a wire rack before removing from the tin. Spoon the mixture into the prepared tins so that they are ⅔ full. Bake the cakes for 15-20 minutes, or until golden-brown on top and springy to the touch. Set aside to cool for 5 minutes on a wire rack before removing from the tin. To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing. Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing. Once the cakes are cool, spread the buttercream icing on top of the cakes. Decorate the cakes with the chocolate buttons. Once the cakes are cool, spread the buttercream icing on top of the cakes. Decorate the cakes with the chocolate buttons. Recipe tips If you want to make chocolate fairy cakes underneath the chocolate buttons, then follow the link above.