I got the inspiration to make these cakes from a packet of Hersheys Chocolate Caramel Kisses I won on Twitter last week from @TheCandyCanCo
Chocolate Caramel Kisses Fairy Cakes Recipe
4 oz Caster Sugar
4 oz Butter/Margarine
4 oz Self Raising Flour
Hersheys Chocolate Caramel Kisses
Butter Cream Topping
1oz Icing Sugar
1oz Cocoa Powder
Pre-heated oven 185 degrees (fan assisted)
Add all the cake ingredients into a a bowl and whisk for 1-2 minutes with an electric whisk.
Divide the mixture evenly into cake cases, should make 12 cakes using fairy cake size cases. Place a Caramel Kiss in the middle of each cake. Bake in the oven for 12-15 minutes, you may need longer if you use muffin size cases. Remove from the oven once the cakes are firm to the touch and place on a cooling rack.
To make the buttercream place the butter in a bowl ensuring this is soft, sift the icing sugar and cocoa powder and mix.
Top each cake with a little or a lot of buttercream depending how indulgent your feeling, you could also pipe this if you want a fancier looking cake. Any left over buttercream can be popped in the freezer. Then top with a Hersheys Chocolate Caramel Kiss.
I have been thinking about other goodies you could put inside a fairy cake, how about a blob of peanut butter although this could make the cake very greasy or what about one or two Aero Peppermint Chocolate Bubbles. Right I'm off to eat my fill of cakes!