10 September, 2010

Peanut Butter Fairy Cakes with, wait for it, a chocolate and sour cream topping!

This is, more or less, the Primrose Bakery's Peanut Butter Fairycake recipe.  I've changed it ever so slightly and made mini cakes rather than 12 large ones.  They are decidedly moreish so beware!

You need, to make 12 regular cakes or lots of mini ones:
75g butter, at room temperature
130g chunky peanut butter - smooth also perfecly fine.
190g dark soft brown sugar
2 large eggs
1 tsp vanilla extract
120g plain flour, sifted
1 tsp baking powder
Pinch of salt
60 ml semi-skimmed milk at room temperature

Now you:

  1. Preheat the oven to 160c(fan)/180c/350f/gas 4 and line a 12 hole muffin tray or 2 x 12 hole mini trays with the appropriate size fairycake casees.

  2. In a large mixing bowl cream the butter, peanut butter and sugar until well blended.  Add the eggs, one at a time, mixing for a few minutes after each addition, and then stir in the vanilla extract.

  3. Combine the flour, baking powder and salt in a separate bowl.  Add one third of the flour to the ceamed mixture and beat well.  Pour in one third of the mil and beat again.  Repeat these steps until all the flour mixture and milk have been addded.

  4. Carefully spoon the mixture into the fairycake cases, filling them to about two thirds full.  Bake in the oven for about 15 minutes until slightly raised and golden brown.

  5. Remove from the oven and leave the cakes in their tins for about ten mintutes before placing on a wire rack to cool.

  6. Once they are completely cook, ice them with mlk chocolate icing.  Devour.
Milk Chocolate Icing - enough for 12 normal cupcakes or lots and lots of mini ones.

You need:

60ml double cream ( I used the same amount of sour cream as that was all I had and I was curious )
30g butter at room temp
300g good quality milk chocolate broken into small pieces
1/2 tsp vanilla extract

Then you . . .

Put the cream and butter in a saucepan over a very low heat.  Stir the mixture continuously and do not let it come to the boil or else it will burn.  As soon as the butter has completely melted, remove from the heat and add the chocolate.  Allow the chocolate to melt in the pan, this could take up to ten minutes, during which time you should keep stirring the mixture continuously.  If any chocolat edoe not melt, return the pan to a very low heat and let it melt.  Add the vanilla extract and start again.

If the icing is too runny to use, allow it to remain at room temp for a while, then beat just before you start to decorate your cakes.  Any unused icing should be stored in a container in the fridge.


  1. I can confirm these are amazing! I got 3 and I know I should have shared but hey ho I DIDNT!!

  2. I wouldn't have shared either lol x

  3. I know this is an old post but - I have these in the oven now. They look amazing and I can definitely confirm that the raw mixture is delicious!

  4. They taste amazing raw. I find any cake mixture tastes great raw, now that I think about it. Glad you enjoyed them.