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
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.