Recipe: Chocolate Chip Fairy Cakes

My fairy cake recipe is one of the most visited on the blog, and it is one of my earliest posts with very dated photos etc. With birthday party season in this house starting mid August until mid-September, it’s time to start experimenting with new takes on old favourites. Here’s some chocolate chip fairy cakes.

Ingredients:

140g margarine / coconut oil

110g caster sugar

125g self-raising flour (For double chocolate version, use 100g flour, 25g cocoa)

100g dairy free chocolate chips

1 tsp. vanilla extract

3 eggs

Steps:

1. Preheat the oven to 190C / 375F / Gas5 (180C fan oven).

2. Put the chocolate chips in a freezer bag with 20g of the flour, seal the bag and shake it, the kids will love to help with this. This helps stop the chocolate chips from sinking to the bottom during baking.

2. Put the rest of the flour and the other ingredients into a bowl and mix until smooth. I use a hand blender for this, or put everything into the food processor and give it a whizz. When it is smooth, fold in the chocolate chips.

3. Using two forks, put the mixture into the bun cases, filling each to about 2/3. I use either regular size bun cases or mini muffin sized ones. It takes much longer to divide the mixture into the tiny cases, but they are great for toddlers or for birthday parties where generally kids only ever eat half a bun anyway. :-)

4. Bake for 18-20 minutes until lightly golden. Bake for 15 minutes if doing the mini muffin size.  You should get 12-15 buns or 28-30 mini muffins.

5. Place on a wire tray to cool and then decorate as desired.

6. For the chocolate chip buns, I left them plain but you could spread with melted chocolate or top with icing. Some icing with a mini oreo on top would work great.