It takes just 12 minutes to bake these mouth-watering peanut butter fairy cakes. If you love all things sweet and nutty, these delicious peanut butter and Snickers bar cakes will prove totally irresistible. This recipe makes 18 mini fairy cakes. Each fairy cake is topped with a rich peanut butter and hazelnut icing and finished with a piece of Snickers chocolate bar.
Ingredients
- 150g(5½ oz) unsalted butter, chopped
- 115g (4oz) soft brown sugar
- 2 eggs
- 125g (4½ oz) crunchy peanut butter
- 125g (4½ oz) self-raising flour
- 30g (1oz) plain (all-purpose) flour
- 60ml (2 fl oz) milk
- Hazelnut and peanut butter icing (frosting)
- 120g (4¼ oz) hazelnut spread, softened
- 90g (3¼ oz) crunchy peanut butter, softened
- 2 x 60g (2¼ oz) chocolate-coated peanut bars (such as Snickers), chopped
WEIGHT CONVERTER
Method
- Preheat the oven to 180°C (350°F/gas mark 4). Line 18 flat-bottomed patty holes with paper cases.
- Beat the butter and sugar together in a bowl with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the peanut butter and beat until combined. Fold in the sifted flours alternately with the milk until combined.
- Divide the mixture evenly among the cases. Bake for 10-12 mins, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool completely.
- To make the hazelnut and peanut butter icing, combine the hazelnut spread and peanut butter. Spread the icing over each cake and decorate with a piece of chocolate peanut bar.
Top Tip for making Peanut butter fairy cakes
Cassandra Andrews, 63 from Inverness suggests adding a bay leaf to your flour container to keep it free from moisture.
You might also like…
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Mary Berry's almond cupcakes
Mary Berry's deliciously moist almond cupcakes are packed with apricots and sultanas for a fruity twist. Make 12 cupcakes using this recipe...
By Mary Berry Published
-
Orange polenta and olive oil cake
This orange polenta and olive oil cake has just a handful of ingredients and will taste even better if you can bake it a couple of days ahead.
By Rose Fooks Published
-
Banana cupcakes
Banana cupcakes are a lighter, sweet and cake-ier version of the banana bread bake - the nation's favourite...
By Jessica Dady Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity
New research has found that many mums in the UK have a very simple wish list this Mother's Day
By Emma Dooney Published
-
5 easy ways to let children take risks (without your anxiety going through the roof)
Here's why allowing children to put themselves in 'healthy' risk situations is actually good for them
By Selina Maycock Published
-
You probably already have the ingredients to make a lava cake in your air fryer - here's how to whip up this easy dessert
You could have yourself a delicious homemade dessert in just 10 minutes with this air fryer lava cake hack.
By Ellie Hutchings Published