Recipe adapted from taste.com.au

Pancake shaker cakes with choc peanut butter swirl recipe

Name: Pancake shaker cakes with choc peanut butter swirl recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Ingredients: 350g Original Pancake Mix; 110g (1/2 cup) Caster Sugar; 250ml (1 cup) Full-cream Milk; 1 Free Range X-large Egg; 80ml (1/3 cup) rice bran oil; 240g (3/4 cup) Choc Peanut Butter Spread

(0)

servings

12

prep time

20m

cook time

15m

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This one goes out to all you sweet-toothed people out there… and what better way to satisfy those sugar cravings than combining pancakes and cupcakes together to create the ultimate mini dessert! What’s more, not only does using Coles Original Pancake Mix bring out that delicious pancake flavour, but it saves so much time as well. These pancake shaker cakes are perfect for a last minute bake sale treat, or if you’ve got friends coming over for afternoon tea. The choc peanut butter swirl creates rich twists of flavour within the slight vanilla taste of these pancake cupcakes. They’re sure to be a hit no matter who you serve them to!

6 Ingredients

5 Method Steps

Step 1

Preheat oven to 180C/160C fan forced. Grease a 12-hole (1/3 cup capacity) muffin pan.

Step 2

Place pancake mix, sugar, milk, egg and oil in a large bowl. Whisk until smooth. Transfer to large jug. Pour mixture into prepared holes.

Step 3

Place spread in a microwave-safe bowl. Microwave on HIGH for 30 seconds or until just warm. Stir until smooth.

Step 4

Divide spread among holes. Use a skewer to swirl spread through batter to create a marbled effect. Bake for 15 minutes or until a skewer inserted into the centres comes out clean.