Chocolate Chip Fairy Cake
It often happens that I will suddenly be taken with the unshakeable need to bake something. The need to make something with my own two hands that I can enjoy can infect my every move for days on end. Had I been at my own home, I would probably have opted to make something I had never tried before. But because I am living with my boyfriend's parents for the next foreseeable future, I did not want to take up their kitchen for too long, or worse, make them something they won't like. However, these cupcakes/ fairy cakes are so easy and delicious that there is little chance they will fail and even less chance that they won't be eaten up within a day.
- 120 grams butter, softened and unsalted
- 120 grams caster sugar
- 120 grams self-raising flour
- 1 egg, beaten
- 1 teaspoon vanilla extract
- milk, as necessary
- 1 bag chocolate chips
- First, you'll want to preheat your oven at 160C fan/180C and line a cupcake tin with the paper cases of your choosing. This recipe will make roughly twelve small cupcakes.
- Cream your softened butter and the sugar. I find doing this easier when the butter is cubed, but then again, I have to do it manually. Once your sugar and butter mixture is pale, add the beaten eggs to the bowl and then the vanilla extract. Fold the flour into the bowl and add milk until the batter is at a good consistency. Add the chocolate chips and then, with a spoon, fill in your cupcake cases until about 3/4 full.
- Bake the cupcakes for about 10-15 minutes until a knife or skewer inserted into the top of the cakes comes out cool. Take them out of the oven and leave them to cool on a plate lined with kitchen paper. You can eat them like this, or add icing if you want.