Chocolate and Orange Fairy Cakes

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READY IN: 45mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 190°C.
  • Line 2 muffin pans (12 hole) with paper cases.
  • Cream butter and sugar until light and fluffy.
  • Mix eggs together in a separate bowl and gradually beat into creamed mixture a little at a time, adding 1 tablespoon of flour if the mixture begins to curdle.
  • Stir in chocolate and orange zest.
  • Fold in flour, adding orange juice to bring mixture to a dropping consistency.
  • Divide mixture between cases so each is two-thirds full.
  • Bake in middle of oven for about 20 minutes or until the cakes are well risen, golden and feel spongy to fingertips.
  • Cool on a wire rack.
  • Make icing.
  • Orange: Place icing sugar and orange zest in a bowl, add enough orange juice to mix to a fairly stiff consistency.
  • Icing should hold a trail when dropped from a spoon but gradually find its own level.
  • It needs little liquid.
  • Chocolate: Melt chocolate and milk together.
  • (I use a microwave oven for this- take care, chocolate burns easily.) Stir well to mix.
  • Ice cakes with orange icing and swirl the chocolate on top.
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