You will need:
30g butter
60g creamy peanut butter
130g granulated sugar
2 large eggs
2 teaspoons vanilla extract
200g plain flour
1 & 1/4 teaspoon baking powder
80ml milk
Reese's peanut butter cups
Marshmallow Fluff
Nutella
Cream butter & peanut butter together in a bowl, add sugar and eggs & mix until fluffy, then add the vanilla extract. Combine the flour and baking powder in a bowl, add half to the mixture and stir until combined - add in the milk along with the remainder of the flour.
Crumble in the peanut butter cups (try hard to resist eating them!)
...along with a healthy dollop of Marshmallow Fluff
Pour into cupcake cases and bake for 20 minutes at 200℃. Leave to cool.
Fill an icing bag with Nutella and carefully squeeze into the centre of each fairy cake.
For the Marshmallow Fluff icing you will need:
200g icing sugar
1 teaspoon vanilla extract
170g butter
the remainder of your Marshmallow Fluff
Cream the butter before adding in the icing sugar & vanilla extract
Fold in the Fluff
Mix together until you have a fluffy consistency
Pipe onto fairy cakes & decorate - we used patriotic Jazzies to compliment our theme
