Treat fairy cakes to a super delicious chocolatey topping using Lily O'Brien's Creamy Caramel and Sea Salt Chocolate – it’s the best chocolatey buttercream we’ve tasted yet! A simple alternative to a birthday cake or treat yourself to one, just because!
Pre-heat the oven to 180C / 160C fan / gas mark 4. Line a 12 hole tin with 12 paper cases.
Place the sugar and butter into a medium sized bowl and mix until light and fluffy.
Combine the flour, cocoa powder and baking powder in another bowl and mix to combine.
Add the vanilla extract to the butter mixture then beat in the eggs one at a time, adding a little flour mixture with each. Gently fold in the remaining flour mixture.
Divide between the paper cases with a teaspoon and bake for 20 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the pan for a few minutes then transfer to a wire rack to cool completely.
While the cakes are cooling make the icing. Melt the chocolate in a bowl in the microwave in 30 second bursts, until just melted, then stir and set to one side.
Beat the butter in a bowl until soft, then gradually mix in the icing sugar. Add the vanilla extract and mix again until smooth.
Fold in the melted chocolate until completely combined.
Use a piping bag to pipe your icing on top of your cooled cakes (or simply spoon and smooth the icing on top) then decorate with a Lily O’Brien’s chocolate disc.
For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog