Sunday, May 31, 2009
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
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
Prep Time: 10 minutes
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings
1 cup creamy peanut butter
1/2 cup granulated sugar
1 cup milk
2 cups heavy cream
1 tsp vanilla extract
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.
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
Combine ingredients in small saucepan, stir over heat, without boiling, until smooth.