My Cupcake Project and Scoopalicious Ice Cream Cupcake Roundup Entry

Here is my entry for the "Cupcake Project and Scoopalicious Ice Cream Cupcake Round Up" (not sure if I have entered in time ??? :( )

Peanut Butter Ice Cream and Chocolate Fudge Cupcakes!!!!


Choc chip biscuit base
60 grams Chop chip biscuits finely crushed
30 grams Butter melted

Combine and press in to the base of 12 regular cupcake baking papers
Cook at 180c for 5 minutes



Chocolate fudge Cupcakes

115gr plain white flour
1 tbsp cocoa powder
100ml water
40gr butter
3 tbsp caster sugar
1/2 tbsp golden syrup
1 1/2 tbsp milk
1/2 tsp vanilla extract ( I use a vanilla bean)
1/2 tsp bicarbonate of soda

preheat oven to 180c
heat together water, butter, caster sugar and syrup in a saucepan, stirring constantly, until the sugar has dissolved. Bring to the boil, then reduce the heat and cook for 5 mins. remove from heat and cool

mix together the milk, vanilla and bicarb, stir constantly to dissolve......alternatively pour the syrup mix and milk in the the flour mixture, beating well after each addition

fill each baking cup with the batter so they are no more than 2/3 full and bake them in the oven for 25 mins until they are firm to touch
leave the cupcakes in the pan for 10 minutes then transfer to a wire rack

From "The Cupcake Book" Susanna Tee





Peanut Butter Ice Cream

Peanut Butter Ice Cream Recipe
Philadelphia Style

Prep Time: 10 minutes
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

1 cup creamy peanut butter
1/2 cup granulated sugar
1 cup milk
2 cups heavy cream
1 tsp vanilla extract

Directions:
Cream peanut butter and sugar together, until well mixed.

Stir peanut butter mixture and milk together until smooth and sugar is completely dissolved (use a whisk or hand mixer).

Add cream and vanilla and stir well.

Pour mixture into your ice cream maker.

Mix until thick about 25-30 minutes or according to manufacturer's instructions.

From here




Chocolate Ganache
1/4 cup (600ml) cream
100grams milk eating chocolate

Stir ingredients in small saucepan over a low heat until smooth. Cool to a spreading consistency.

Top with 1/4 of a choc chip cookie

And you get these :)




















I roughly based this cupcake on this recipe

Peanut Butter and Fudge Ice Cream Pie

300g packet choc chip cookies
40g melted butter
1 tbsp milk
1 litre vanilla ice-cream
375g crunchy peanut butter

Hot Fudge Sauce
200g coarsely chopped dark chocolate
50g coarsely chopped white marshmallows
300ml thickened cream

1. Grease 24cm round loose based flan tin
2. Blend or process cookies until mixture resembles coarse breadcrumbs. Add butter and milk, process until combined
3. Press cookie mixture evenly over base and around side of tin, refrigerate 10 mins
4. Beat softened ice-cream and peanut butter in large bowl with electric mixer until combined. Spoon pie filling into crumb crust. Cover, freeze 3 hours or overnight
5. Drizzle slices of pie with hot fudge sauce to serve

Sauce
Combine ingredients in small saucepan, stir over heat, without boiling, until smooth.

YUMMY!!!!

Birthday Cupcakes for Elizajayne's friend

So what does the child of a cupcake obsessed mother give as a birthday gift to their friends???

Cupcakes of course LOL

Here are the cakes Elizajayne gave to her friend on the weekend..........Chocolate Fudge cupcakes with chocolate fudge frosting and 100s & 1000s

All decorated up with matching boxes
Toppers and gift cards from a lovely lady on Etsy








Recipe as requested :)

115gr plain white flour
1 tbsp cocoa powder
100ml water
40gr butter
3 tbsp caster sugar
1/2 tbsp golden syrup
1 1/2 tbsp milk
1/2 tsp vanilla extract ( I use a vanilla bean)
1/2 tsp bicarbonate of soda

(I normally double this because it doesn't make many....the recipe says make 10 muffin sized)

preheat oven to 180c
heat together water, butter, caster sugar and syrup in a saucepan, stirring constantly, until the sugar has dissolved. Bring to the boil, then reduce the heat and cook for 5 mins. remove from heat and cool

mix together the milk, vanilla and bicarb, stir constantly to dissolve......alternatively pour the syrup mix and milk in the the flour mixture, beating well after each addition

fill each baking cup with the batter so they are no more than 2/3 full and bake them in the oven for 25 mins until they are firm to touch
leave the cupcakes in the pan for 10 minutes then transfer to a wire rack

FOR THE TOPPING

50gr plain chocolate
2 tbsp water
25gr butter
175gr icing sugar

melt the chocolate and butter together with the water in a heatproof bowl over a saucepan of gently simmering water. Sift in the icing sugar and beat until smooth and thick. spread the warm icing on top of each cupcake and leave to set before serving

( i normally do 4 lots of this to go with the double lot of the cake mix because I leave it cool so I can pipe in on so use more then just spreading it and I have just done a chocolate butter cream as well)

From "The Cupcake Book" Susanna Tee

Stacey's Hens Day Cupcakes

Photos quickly for now we be back with details later!!!!

International Nurse's Day

Special order for some cupcakes for an International Nurse's Day afternoon tea at the local Nursing home

Vanilla topped with passionfruit and Chocolate Fudge with Chocolate fudge frosting

All topped with the little blue hearts I made

Definitely not my best work (they taste fine just don't look as pretty as I would have liked) but apparently SLEEP is important to normal body function!!!!...Who would have guessed ?????

HAPPY INTERNATIONAL NURSE'S DAY TO ALL THE NURSES <3

Tim Tam Cupcakes *DROOL*

Sorry about the crappy photos but just to top a great day off yesterday, my camera didn't want to be my friend :( I am sure you get the idea!!!!!

Ingredients for cake mixture (I got 24 regular size cupcakes)
250g plain flour
2 teaspoons baking powder
1 teaspoon salt
125g unsalted butter, room temperature
200g Castor sugar
2 eggs
1 teaspoon vanilla extract (I used a vanilla bean)
180ml single cream
½ packet Tim Tams (or more/less, to taste)

Ingredients for cream cheese frosting
(I doubled this because I like mine to look pretty and have piped icing)
180g white chocolate, broken into pieces
180g cream cheese, cut into pieces
185g unsalted butter, room temperature, cut into pieces
½ packet Tim Tams (or more/less, to taste)

Method

1. Pre-heat oven to 180°c
2. Mix flour, baking powder and salt together and set aside
3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla. Alternately add flour mixture and single cream and beat until batter is smooth. Fold in crushed Tim Tams
4. Spoon batter into cupcake papers, to about ⅔ full
5. Bake for 20-25 minutes or until tester comes out clean. Remove from oven and cool

Cream cheese frosting

1. In a large bowl over simmering water melt white chocolate until smooth and creamy. It should be just warm to the touch
2. Beat cream cheese and butter until light and fluffy. Add melted chocolate and beat again until smooth
3. Use frosting immediately or it will harden
4. Sprinkle crushed Tim Tams immediately, while frosting is still soft

Recipe from here

Well I made these for playgroup BUT we can't go because I have spewy kids someone is coming to pick them up so everyone will be enjoying them but NOT us :(

I did try one last night and they were yummy.....Next time I think I will use milk chocolate in the topping rather than the white chocolate :) and I think I over bashed the biscuits, should have left them a little bigger.

Happy 7th Birthday Bailee