Chocolate chip fairy cakes
These chocolate chip fairy cakes are light, fluffy, and dotted with sweet little bursts of chocolate in every bite. They’re quick to make, perfect for baking with kids, and ideal for lunchboxes, parties, or a simple afternoon treat — a classic bake that never loses its charm.
Made with a soft vanilla sponge and plenty of chocolate chips, they bake in minutes and deliver consistently light, fluffy results. Simple and versatile, they’re perfect for everyday treats or celebrations, and while this version is filled with chocolate chips, you can easily swap in sprinkles or fruit.
These dainty little cakes are wonderfully moreish.
Chocolate chip fairy cakes
Ingredients
- 6 oz margarine
- 6 oz caster sugar
- 6 oz self-raising flour
- 2 eggs, beaten
- ¼ tsp baking powder
- ½ tsp vanilla extract
- 100 g chocolate chips
Instructions
- Preheat the oven to 180ºc / 350ºf / Gas 4. Place cup cases on two 12 hole cake /Yorkshire tins, will help to keep perfect round cakes.
- In a bowl, mix together the margarine and caster sugar until light and fluffy.
- In a separate bowl, beat the eggs and add the vanilla extract. In another bowl add the flour and baking powder.
- Sift a third of the flour in the butter mixture and combine, add the egg and stir together. Alternate until all combined. Pour in the chocolate chips and stir.
- Divide the mixture up into the case cases.
- Bake in the oven for 25mins, or until golden (see tip). Leave to cool.
Top tip:
- If you press in the middle of the cake and it bounces back up it's cooked.