INGREDIENTS
7oz self raising flour
1oz cocoa powder or drinking chocolate
8oz caster sugar (preferably which has had a vanilla pod stored in it for the
last 3 months)
8oz softened butter or margarine
4 large eggs
Muffin Tin and Papers
This recipe is all in 2s - if you consider the egg to be 2 oz of fluid and
is therefore easy to scale up or down.
DIRECTIONS
Preheat the oven to 350F (180C) and put the fairy cake cases in the trays.
In your first mixing bowl, cream together 4 oz butter and 4oz sugar till very
pale, light and fluffy.
In your egg bowl, beat 2 eggs.
Measure out 4oz flour.
Beat the eggs into the butter and sugar mixture, adding a little of the 4oz of flour to prevent it separating.
Fold in remainder of the 4oz flour, gently.
In your second mixing bowl, cream together 4 oz butter and 4oz sugar till very pale, light and fluffy.
In your egg bowl, beat 2 eggs.
Measure out 3oz flour and 1oz cocoa powder.
Beat the eggs into the butter and sugar mixture, adding a little of the 4oz of flour to prevent it separating.
Fold in remainder of the flour and cocoa powder, gently.
Put a teaspoon of each mixture into each fairy cake case and stir once around with the handle of another teaspoon, to get a marble effect.
Bake in moderate oven 180C, 350F, for 10-15 minutes or until a sharp knife comes out clean or until well-risen, golden brown and firm.
Allow cooling for a few minutes before turning out on to a wire cooling rack.
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contents copyright - FairyGardens - 2003