I recently bought a new icing syringe so making peanut butter cakes was the perfect excuse to test it out! The cakes are quite scone-like and are nice on their own, but the sweetness of the butter cream makes them a real treat. I added caramel chocolate drops too as they complement the peanut butter nicely.

Ingredients

75g peanut butter

25g butter (melt it a little in the microwave to make it easier to combine)

100g light brown sugar

2 eggs, beaten

125g plain flour

1 teaspoon baking powder

4 tablespoons milk

For the butter cream – I usually just guess with this and add more icing sugar or butter to taste.

Method

Preheat the oven to 180˚C.

Cream the peanut butter, butter and sugar until as smooth as possible and gradually add the eggs until it’s all mixed in.

Next, sift in the flour, baking powder and add the milk and carefully combine.

Spoon the mixture into bun cases, and cook for about 15 mins in the middle of the oven, or until they’re golden brown.

Once they’ve properly cooled, decorate however you like!

If you’re using butter cream and finding it a bit too firm, it’s a lot easier to work with if you add a drop of milk.