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Chocolate Buns Recipe


Veg  CD  CBF  45mins

Makes 10 fairy cakes     Cold Vegetarian cupcake recipe Cakes  teatime

50g/2oz Self-Raising Flour
50g/2oz Caster Sugar
25g/1oz Cocoa Powder
50g/2oz Margarine
1 Egg, beaten
For the Butter Cream
100g/4oz Icing Sugar
50g/2oz Butter
1 teasp Vanilla Essence



1. Heat the oven to 190C, 375F, Gas mark 5 and place 10 paper fairy cake cases evenly on a baking tray. Sift the flour and cocoa on to a plate.

2. In a mixing bowl, cream together the margarine and sugar with a wooden spoon until the mixture is pale and fluffy. Add the egg to the creamed fat and sugar 2 tablespoons at a time, beating well after each addition.

3. Fold in half the flour and cocoa with a metal spoon, then add the remaining flour and cocoa and sufficient water to give a mixture soft enough to drop easily from the spoon when this shaken.

4. One third fill each paper case and bake towards the top of the oven for 15-20 minutes, until the buns are well-risen and firm to the touch.

5. Meanwhile, make the filling by creaming together the icing sugar and butter together with the vanilla essence.

6. Remove the cakes from the oven and cool on a wire rack. When they are cold, cut a round from the top of each with the pointed knife. Fill the hole with some butter cream mixture and pop the removed round back on.

End of instructions



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Main equipment required to make this recipe

10 Cupcake Cases

Baking Tray

Wooden Spoon or electric whisk

Spatula or metal spoon


Wire Rack


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