Makes 12

• 125g butter
• 100g white chocolate
• 200g caster sugar
• 125 ml milk
• 1 egg
• 200g self-raising flour
• 1 tsp vanilla extract
• ——————
• 40 g butter
• 70g soft cheese
• 50g peanut butter
• 100g icing sugar

1. Preheat the oven to 160C. Put 12 cases into a muffin tin.
2. In a saucepan, over the lowest heat, gently melt the butter, chocolate, sugar and milk.
3. Place the flour, vanilla essence and egg in a large bowl, pour in the melted mixture and beat until smooth.
4. Pour the mixture into the cases and bake in the oven for 25 mins until golden and cooked through.
5. Take the cakes out and transfer to a wire rack to cool completely.
6. When cupcakes are cool, to make the frosting, mix butter, soft cheese, peanut butter and icing sugar together in a bowl until smooth and ice the cakes with either a piping set or with a palette knife. Add sprinkles if you wish.

The peanut butter frosting is not a strong one, but you can change to a white chocolate frosting if you wish, by omitting the peanut butter and adding 50g melted white chocolate instead.