The old salty and sweet combination really does it for me, I loved that Marmite chocolate, and salted caramels are invited to my house in droves, so the idea of peanut butter cupcakes really appealed to me and I made some last week for a family dinner. I based my cakes on this recipe, and topped them off with little purple flowers left over from another project and peanut brittle.
To make the brittle, simply melt caster sugar in a saucepan over a medium to high heat, do NOT stir because this makes it crystallise but you can give the pan a little shake to move the sugar around a bit. When it’s melted and all golden looking pour in a good few handfuls of nuts, pour out onto a lined baking tray, and for the love of God don’t touch it! Don’t let your children touch it, don’t let any of your friends and relations touch it, and defiantly don’t let your cat touch it. Melted sugar is really hot.
When it is completely cool use a rolling pin (or whatever you like really I’m not the boss of you) to smash it up into cupcake topping size, or it can also be used on ice-cream and other lovelies.