1 x 12-hole tart tray, electric beaters, 2 x mixing bowls and fairy cake cases

Chocolate Chip Fairy Cakes
100g butter (or vegan butter)
100g caster sugar
2 eggs (or 2 tbsp FREEE Gram Flour + 1 tbsp water)
100g FREEE Self Raising White Flour
2 tbsp milk (or vegan milk)
75g organic dark chocolate chips
12 fairy cake cases

Chocolate Topping
100g icing sugar
1 tbsp cocoa
100g butter (or vegan butter)
1 tbsp organic dark chocolate chips

200°C, Fan 180°C, 400°F, Gas 6.

Chocolate Chip Fairy Cakes

1. Pre-heat the oven.
2. Stand the cake cases in the holes of the tart tray.
3. Cut the butter into small cubes and put them into a mixing bowl.
4. Add the sugar and beat together until light and fluffy.
5. Break the eggs into the bowl one at a time, beating after the addition of each one.
6. OR, beat in the gram flour + water.
7. Sieve the flour into the bowl and stir to combine.
8. Stir in the milk.
9. Add the chocolate chips and mix thoroughly.
10. Divide the mixture between the prepared cake cases.
11. Bake for 23-28 minutes.
12. Transfer the cakes onto a wire rack and leave to cool.

Chocolate Topping

1. Sieve the icing sugar and cocoa into a bowl and stir to combine.
2. Put the butter into another bowl and beat until soft.
3. Add the prepared sugar, a little at a time, stirring to make a smooth icing.
4. Divide the icing between the cold cakes and spread it out.
5. Pop a few chocolate chips on the top of each fairy cake.