Snow arrived here in Cheltenham on Thursday afternoon, a gentle dusting covered outside and my holiday mood came back. I don’t get that childlike excitement for snow anymore, but I will never tire of looking outside from the inside, it feels cosy and snow days are awesome, which is why I was so happy when John got a few days off work, it felt like we got our Christmas break refunded as he had to work most days over Christmas, plus, it was snowy! I was also given a few days off from work which I was thankful for, my dissertation was calling to get words written on it and deadlines are looming, as always.

But now, the snow has turned to ice, and the flat is still freezing, I’m currently writing with two layers on, plus a poncho with my fingers moving as fast as they can to warm up. My nose is constantly cold, like a healthy dog…just to inform those of you who are thinking I live in a igloo, our flat doesn’t have central heating, coupled with one small working radiator, high ceilings and single glazed windows, it gets pretty chilly in here! But I love where I live, when family and friends ask about whether we will be moving at the end of our contract, I wouldn’t mind if we do, but this is my first proper grown up home and there are so many things and features within it which I just love, plus, in the summer it’s one of the nicest places to be.

So, sent home from work, John on the sofa, the promise of cupcakes was looming in the kitchen. A tub of chocolatey Peanutty nutella like substance had been floating around the flat with chunks taken from it and hadn’t been touched since Christmas. It wasn’t doing anything, so I made cake with it in mind.

For the sponge you will need:

Ingredients, 2 free range eggs, 110g caster sugar, 110g self raising flour, 110g unsalted butter

For the frosting you will need:

1 cup of peanut butter/nutella/chocolate spread, 1/2 cup of butter softened, 1/2 cup of icing sugar, 1sp milk, handful of salted peanuts(optional but advised!)

Makes 6 large cupcakes

Preheat the oven to 180C, cream the butter and the sugar together until fluffy and light . Beat the eggs and add a little at a time into the mixture, then stir in the vanilla until the mixture comes together. Fold in the flour a little at a time until it’s all been properly mixed in and add a little milk if you need to.

Divide paper cases into a muffin tin and evenly distribute the mixture. Put in the preheated oven for about 20 minutes or until the knife/skewer comes out clean.

When out of the oven take out and let the cakes cool on a wire rack. Meanwhile, make the frosting, mix the chocolate and butter together until thick and creamy, then add the icing sugar, a bit at a time, use a sieve to add the icing sugar, otherwise you will get supersweet icing sugar chunks in the frosting that doesn’t taste that great! Again add the milk if needed. If the mixture is too sloppy, put into the fridge for about thirty minutes to solidify a little. This makes it easier to coat the cakes.

Once cakes are cooled, with a butter knife, spread the top of the cakes with the frosting with as much or as little as you like. Coarsely chop the peanuts and sprinkle ontop. The salty sweet combination really comes into it’s own on these little treats, and they are just the right amount to make for 2/3 people.

Get back to me if you ever get to make these!