A while ago we made some fairy cakes that accidentally looked like breasts, so we renamed them Nipple Delights. We made some more last night and they’re delicious so we thought we’d share the recipe with you. They’re wee chocolate sponges with peanut butter icing and jam centres and Maltesers on the top.
100g caster sugar
100g soft butter
2 beaten eggs
80g self-raising flour
20g cocoa powder
pinch of salt
1tsp of vanilla essence
25g soft butter
50g peanut butter
60g icing sugar
1tbsp of milk
1. Set the oven to 180C. In a large bowl, cream together the butter and sugar until they’re fluffy. It’s quicker if you use an electric beater but a wooden spoon works just as well!
2. Add beaten eggs gradually, mixing as you go.
3. Mix the flour and cocoa powder together. Sieve half of it into the wet ingredients and fold in. Add the other half and do the same, mixing until smooth. Add the salt and vanilla essence and mix again.
4. Divide the mix evenly(ish!) into 12 fairy cake cases and bake for 18-20 minutes in the middle of the oven. The cakes are ready when a knife comes out clean and the tops spring back when pressed gently. Remove from the oven and cool on a wire rack.
5. While you’re waiting for the cakes, beat together the butter and peanut butter until smooth. Sieve in the icing sugar and mix until it’s absorbed. Add the milk and beat until smooth.
6. When the cakes are completely cool, use a sharp knife to remove a small piece from the middle. Insert the knife at an angle and cut round in a circle so the piece you remove looks like a wee cone. Spoon a wee bit of jam into the hole (you only need a very wee bit, like half a teaspoon or less) and pop the sponge-cone back on top of it.
7. Ice over the top of the cakes with the peanut butter icing and add half a Malteser to the top.
8. Eat them!
Send us some pictures if you make your own!