INGREDIENTS
- 125 g / 4 1/2 oz soft margarine
- 125 g / 4 1/2 oz caster sugar
- 150 g / 5 1/2 oz self-raising flour
- 2 large eggs
- 2 tbsp cocoa powder
- 25 g / 1 oz plain chocolate, melted
- icing sugar for dusting
LEMON BUTTER CREAM
- 100 g / 3 1/2 oz unsalted butter, softened
- 225 g /8 oz icing sugar, sifted
- grated rind of 1/2 lemon
- 1 tbsp juice
INSTRUCTION
Preheat the oven to 180’C / 350’F / Gas Mark 4. Place 12 paper bun cases in a shallow bun tin.
Place the margarine, caster sugar, flour, eggs and cocoa powder in a large bowl. and beat with an electric whisk until the mixture is just smooth. Beat in the melted chocolate.
Spoon the mixture into the paper cases, filling them three-quarters full. Bake in the preheated oven for 15 minutes, or until springy to the touch. Transfer to a wire rack and leave to cool completely.
Meanwhile, make the lemon buttercream. Place the butter in a mixing bowl and beat until fluffy, then gradually beat in the icing sugar. Beat in the lemon rind and gradually add the lemon juice, beating well.
Cut the top off each cake, using a serrated knife. Cut each top in half. Spread or pipe the lemon buttercream over the cut surface of each cake and push the two cut pieces of cake top into the icing to form wings. Dust with icing sugar.
Making & Baking 