• 65 g (2½ oz) lightly salted butter, softened
  • 65 g (2½ oz) light muscovado sugar
  • 65 g (2½ oz) self-raising flour
  • 1 egg
  • 50 g (1½ oz) salted peanuts, finely chopped, plus extra to decorate
  • 50 g (2 oz) lightly salted butter
  • 100 g (3½ oz) light muscovado sugar
  • 3 tablespoons milk
  • 75 g (3 oz) golden icing sugar

Place 16 mini silicone muffin cases on a baking sheet.

Put the butter, sugar, flour and egg in a bowl and beat with a hand-held electric whisk until light and creamy. Stir in the chopped nuts. Divide among the cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–12 minutes, or until risen and just firm. Leave in the cases for 2 minutes then transfer to a wire rack to cool completely.

Make the frosting by heating the butter, sugar and milk in a saucepan until the sugar dissolves. Bring to the boil and boil for 1 minute until the mixture turns slightly syrupy. Remove from the heat and pour into a bowl. Sift the icing sugar into the bowl and beat until the mixture is smooth and fudge like.

Spread over the tops of the cakes with a palette knife and scatter with chopped peanuts.

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