Peanut Butter Banana Chocolate Cup

Ingredients: (For 15 petite cupcakes)

Cupcakes

  • 160g churned,unsalted butter
  • 180g castor sugar
  • 160g cake flour
  • 2 eggs
  • 40g Belgian cocoa powder
  • 50g good quality dark chocolates (55% cocoa)

Torched meringue and cupcake filling

  • 100g egg whites
  • 120g castor sugar
  • SKIPPY® Natural Creamy with Honey Peanut Butter Spread

Method:

Cupcakes

  1. Melt dark chocolate and set aside.
  2. Whip Butter and sugar together until white flutty.
  3. Add beaten eggs and fold until well-mixed.
  4. Add flour and cocoa powder,fold in well.
  5. Add melted dark chocolate,fold in well.
  6. Scoop mixture into cupcake moulds.
  7. Bake at 160°C for 18 mins.

Torched Meringue and Cupcake Filling

  1. Double steam egg whites and castor sugar in simmering water.
  2. Whisk for 1-2 minutes until sugar is completely melted.
  3. Remove bowl from heat and continue to whip with electric mixer for 10 mins,or until mixture has cooled.
  4. Pipe SKIPPY® Natural Creamy with Honey Peanut Butter spread into the centre of the cupcakes.
  5. Pipe meringues on top of the cupcakes.
  6. Gentle singe meringue using a blow torch and serve chilled.

skippy new natural range

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