Whittakers Chocolate Peanut Butter Cups

These treats are so easy to whip up and will set in the freezer in a couple of hours, although the recipe does say to leave over night.
These have been eaten in seconds by anyone that has tried them and you really can taste the Peanut Butter.... DELISH!

250g pkt ANZAC Biscuits, crushed
50g Butter, Melted
150ml Cream
150g Whittakers Peanut Butter Chocolate
1/3 Cup Crunchy Peanut Butter

Line a 12 hole muffin tray with paper cases. Combine the crumbs and butter in a medium bowl and divide between the paper cases and press down firmly.

Heat the cream in a small saucepan over a low heat until almost boiling. Remove from the heat and then add in the pieces of chocolate and peanut butter. Stir until melted and completely combined.

Spoon into the cups on top of the biscuit bases. Pop into the freezer and let set.
Remove the paper cases while frozen, they come off easier!

You can serve these as is or top with fresh berries and whipped cream!

Banana & Maple Cupcakes with a Maple Syrup Buttercream

I made these cupcakes for my sisters house warming and they were a hit! Obviously I decorated mine with some melted chocolate but there sure is enough flavour in these treats without any other toppings but the buttercream!

Cupcakes:

3 Eggs
125g Butter (melted)
200g Brown Sugar
1/4 cup Maple Syrup
1 tsp Vanilla Essence
4 Overripe Bananas
1/4 cup Sour Cream
1 1/2 cups Plain Flour
1 tsp Baking Powder
1/2 tsp Ground Cinnamon

Preheat the oven to 180 degrees Celsius.

Line cupcake tins with cupcake cases - makes 12.

Beat the Eggs, Butter, Brown Sugar, Maple Syrup and Vanilla with either a hand mixer or electric mixer, it will go thick after about 5 minutes. Now add in the Banana and Sour Cream and mix together.

Sift the Flour, Baking Powder and Cinnamon and then add to the wet mixture.
Mix until combined but be careful you do not over mix!

Separate the mixture into the cupcake cases, about 3/4 full and pop into the oven. They will take about 20-25 minutes. Prick the cupcakes with a knife and when it comes out clean, they're done!

Once cooled (Or the mixture will slip off!), ice the cupcakes with the buttercream either by piping or spreading on.

Maple Buttercream

125g Butter (very soft)
1/4 cup Maple Syrup
1 to 1 1/2 cups Icing Sugar
Splash of Vanilla Essence

If you are wanting to pipe the icing on, I recommend 1 1/2 cups of Icing Sugar to ensure the piping will hold its shape.

Beat all the above ingredients together with an electric mixer until well combined and the mixture is smooth. If you really want an extra KICK of maple flavour, add a tablespoon or 2 extra!

MMmmmmm YUM!! Enjoy x