Chocolate Butterfly Fairy Cakes


100g (4oz) dairy-free margarine
100g (4oz) caster sugar
75g (3oz) gluten-free flour
25g (1oz) cocoa powder
1 1/2 teaspoons gluten-free baking powder
a pinch of xanthan gum or 1/8 teaspoon 
2 eggs, beaten
a few drops of vanilla extract
gluten-free sugar-paper butterflies, optional

For the buttercream:

50g (2oz) sieved icing sugar
100g (4oz) sieved icing sugar
flavouring or colouring of your choice - I added a tablespoon (15ml spoon) of cocoa powder for chocolate buttercream

What to do:

  1. Pre-heat your oven to 190oC / 375oF / Gas 5. 
  2. Place 18 bun cases in a patty tin or lightly grease the patty tins.
  3. In a bowl sift together the gluten-free flour, cocoa powder, gluten-free baking powder and xanthan gum.
  4. Add the dairy-free margarine, sugar, eggs and vanilla extract, then beat well until the mixture slightly lightens in colour.
  5. Divide equally between the 18 bun cases (they should be about half full) then bake for about 15 minutes until firm to the touch and transfer to a cooling rack.
  6. Meanwhile make the buttercream by blending all of the ingredients together. I whisk it to make it lighter. 
  7. Slice the top off each bun and cut it in half (this will make your fairy wings).
  8. In the cakes place a little of the butter cream and arrange the fairy 'wings' on top, as shown above. 
  9. Finally, lightly dust with icing sugar and place a gluten-free sugar-paper butterfly on top. 

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