Girly Vanilla Cupcakes with Sparkles

More cupcakes! Really that is all I need to say, with my new food mixer and drawers full of baking treats I got for Christmas it was time to experiment. So this time I decided to make Girly Vanilla Cupcakes with Sparkles and here is how;

Ingredients

• 100g of Plain Flour
• 100g of Sugar
• 1tsp of Baking Powder
• 1/2tsp of Bicarbonate of Soda
• Pinch of Salt
• 175g of Butter
• 2 Eggs
• 4tsp of Vanilla Extract
• 1tsp of Pink Food Colouring
• 2tbsp of Edible Red Glitter
• 100g of Icing Sugar

 

Girly Vanilla Cupcakes with Sparkles

Method

1. Preheat the oven to 180C
2. Prepare your bun tin with your paper cake cases for later
3. Sift the flour, sugar, baking powder, bicarbonate of soda and salt together
4. Then add 100g of the butter and mix until crumbly
5. Add the 2 eggs and whisk untill smooth
6. Finally add the vanilla extract and mix in thoroughly
7. Pour the mixture evenly into the cake cases
8. Bake in the oven for 20-25 minutes
9. Once cooked allow to cool thoroughly
10. Once cool cream the rest of the butter and icing sugar together then add the pink food colouring and stir in thoroughly
11. Then use to decorate the top of the cupcakes, either by hand with a palette knife or use an icing bag
12. Then for a final touch dust with edible glitter

Not only were these Girly Vanilla Cupcakes with Sparkles so so pretty but they were also delicious too. I usually do not mess around with my sponge recipe too much as it always comes out perfectly moist and fluffy too. The butter cream frosting was yummy too, just be careful when using food colouring as it can become salty, but if you use just the right amount you will be fine. The edible sparkles finished off the cupcakes just beautifully too, I will have to invest in some more colours! To top it off my fiance was on hand with his camera to take some great pictures too!

Banana and Baileys Bread and Butter Pudding

I am giving you a recipe this week that I actually made ages ago but never seemed to write it down and I do not know why! I have never tried making bread and butter pudding, or to be honest ever even tried it, but seriously what is there not to like, it basically has all my favourite things in it bananas, Baileys, walnuts and chocolate. I was inspired by a recipe whilst watching a Jamie Oliver show and here is my version of Banana and Baileys Bread and Butter Pudding;

Ingredients

• 100 g of Butter
• 10 Slices of White Bread
• 100g of Caster Sugar
• 1tbsp of Caster Sugar
• Seeds from 1 Vanilla Pod
• 4 Eggs
• 600ml of Double Cream
• 600ml of Semi-skimmed Milk
• 4 Banana
• 75g of Walnuts
• 100ml of Baileys
• 100g of Milk Chocolate Chocolate

Banana and Baileys Bread and Butter Pudding Ready For The Oven

Method

1. Preheat the oven to 180°C
2. Lightly butter the all of the slices of bread on one side
3. Then cut each slice in half (so you have 20 rectangles)
4. In a bowl whisk the sugar, vanilla seeds and eggs together until well combined
5. Then add the cream and milk whilst continually whisking until smooth and set aside
6. Now peel and slice your bananas and crush up the chocolate and walnuts and set to one side
7. Grease an oven dish with butter
8. Then place a layer of bread in the bottom of the dish, sprinkle a little of the banana slices, walnuts and chocolate and then another layer of bread
9. Repeat until you have used all of the ingredients
10. Drizzle over the Baileys and custard making sure you moisten all the bread
11. Leave to stand for around 20 minutes until the bread begins to soak up the liquid
12. Bake in the preheated oven for 35 minutes until the pudding starts to set around the edges whilst wobbly in the middle
13. Remove from the oven and allow to cool slightly
14. Then sprinkle the caster sugar over the top and serve with cream (or ice cream)

Banana and Baileys Bread and Butter Pudding

As a first attempt at both making and eating a bread and butter pudding of any sort, I have to say that my Banana and Baileys Bread and Butter Pudding was really delicious. It certainly was not gourmet food but more of a family Sunday lunch dessert that can be enjoyed by everyone, home comfort food I would call it, it comforted me and my stomach.  I would love to try and make it again using a different filling, I think this is a great recipe that can be used for most occasions when you need a dessert to serve at least 8 that you can prepare in advance.

What are your favourite ‘comfort food’ recipes?

Apple Enchiladas

So, the day has arrived it is one year since I started allaboutchantelle and I am so happy I am still here sharing my recipe with everyone reading them!

To celebrate a brand new recipe that was chosen by my boyfriend and made for dessert with our closest friends last weekend, the recipe is a twist on a savoury dish but could not be sweeter. Here is my recipe for Apple Enchiladas;

Ingredients

• 600g of Apples (peeled, cored and chopped)
• 175g of White Sugar
• 135ml of Water
• 2tbsp of Cinnamon
• 2tbsp of Lemon Juice
• 6 Flour Tortillas
• 115g of Butter
• 110g of Brown Sugar

Apple Enchiladas

Method

1. Put the apples, 75g of white sugar, 10ml of water, cinnamon and lemon juice into a pan
2. Cook on a low heat for 5 minutes until the apples soften and a syrup forms
3. Spoon a 6th of the apple mixture into each tortilla
4. Roll the tortillas up, tucking in the edges and place seam side down into an oven dish
5. Then in the same saucepan put the butter, 100g of white sugar, brown sugar and 125ml of water and combine over a medium heat
6. Bring to the boil stirring constantly
7. Then reduce the heat and simmer for 3 minutes
8. Pour the sauce over the enchiladas and let stand for 45 minutes
9. Whilst this is standing preheat the oven to 175C
10. Then bake in the preheated oven for 20 minutes until golden
11. Serve hot with whipped cream or vanilla ice cream

I loved how inventive this recipe was a great twist on the savoury recipe we all know and love, they were really delicious but I am a fan of baked apple desserts. These Apple Enchiladas were simple and delicious and can be versatile too, just fill with strawberry, peaches or whatever takes your fancy!

I hope you enjoy the recipe and I hope you are still enjoying my blog, today more than any other I want to say thank you for stopping by!

Not So Red Velvet Cupcakes

This recipe is one from the Christmas archives, I did so much baking I couldn’t keep up myself! As you know I love making cupcakes and experimenting with new flavours so I thought it was about time I tried to make the fashionable Red Velvet Cupcakes and what better time than at Christmas? With the red and white theme all around I made an attempt;

Ingredients

• 75g of Plain Flour
• 25g of Cocoa Powder
• 100g of Sugar
• 1tsp of Baking Powder
• 1/2tsp of Bicarbonate of Soda
• Pinch of Salt
• 175g of Butter
• 3tsp of Red Food Colouring
• 2 Eggs
• 4tsp of Vanilla Extract
• 1 Vanilla Pod
• 100g of Icing Sugar

 

Not So Red Velvet Cupcakes

Method

1. Preheat the oven to 180C
2. Prepare your bun tin with your paper cake cases for later
3. Sift the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt together
4. Then add 100g of the butter and mix until crumbly
5. Add the 2 eggs and whisk untill smooth
6. Finally add 2tsp of the vanilla extract and mix thoroughly
7. Pour the mixture evenly into the cake cases
8. Bake in the oven for 20-25 minutes
9. Once cooked allow to cool thoroughly
10. Once cool cream the rest of the butter and icing sugar together then add the rest of the vanilla extract and the seeds from the vanilla pod and stir
11. Then use to decorate the top of the cupcakes, either by hand with a palette knife or use an icing bag

I have written ‘attempt’ as sadly this is what it was, aptly named Not So Red Velvet Cupcakes is exactly what these were! I was a little bit gutted when they came out of the oven a strange purple colour but once iced I was satisfied that although not what I wanted to make they looked pretty damn good. Sadly, I was wrong again, somewhere along the line, maybe my food colouring, I am not really sure, the cupcakes had developed a bitter taste and not even a ‘oh wow rich chocolate’ bitter but just gross bitter. So all in all a pretty big kitchen failure this time around! So if you would like to share a foolproof Red Velvet Cupcake Recipe with me I would love to hear it!

Vanilla Sponge with Chocolate Orange Frosting

Last week it was one of my friends first birthday in Berlin, when you move to a different country this is always a slightly strange occasion and you usually miss out on the traditions from back home. So to celebrate I decided to invite her over for dinner and surprise her by making a birthday cake (with secretly trick candles)!  It didn’t take much to decide, I knew I had to make a cake with this frosting again so this week my recipe was Vanilla Sponge with Chocolate Orange Frosting;

Ingredients

• 200g of Caster Sugar
• 275g of Butter
• 4 Large Eggs
• 200g of Flour
• 1 tsp of Baking Powder
• 1 tsp of Bicarbonate Soda
• 1tbsp of Vanilla Extract
• 75g of Icing Sugar
• 25g of Cocoa Powder
• Rind of Half an Orange
• 3tsbp of Orange Juice

 

Vanilla Sponge with Chocolate Orange Frosting

Method

1. Preheat the oven to 190C
2. Mix the flour, bicarbonate of soda, baking powder and sugar in a bowl
3. Mix in 200g of butter until crumbly
4. Add the eggs and blend until mixture is smooth
5. Add the tbsp of vanilla extract and stir in
6. Pour the mixture evenly into 2 shallow cake tins and bake in the oven for 25-30 minutes
7. Once baked take them out of the oven and allow to cool for a few minutes
8. Then remove from the cake tins and place on a wire cooling rack
9. Allow to cool thoroughly before beginning the frosting
10. Once cool, place 75g of butter, icing sugar, 25g of cocoa, 3tbsp of orange juice and the zest of half an orange in a bowl and mix together thoroughly until smooth
11. Before frosting the cake I usually trim the top of the cakes to create a flatter surface for the look of the final cake
12. Then using a palette knife spread 1/4 of the frosting on to the top of one of the cakes, once covered place the other cake upside down on top and push down lightly, so you have the flat base as a top
13. Then use the rest of the frosting to smoothly cover the cake filling in any gaps between the 2 sponges
14. Allow to set then serve

 

Cut into Vanilla Sponge with Chocolate Orange Frosting

This cake was really delicious and I think it was appreciated by all of those who ate it! The Vanilla Sponge was a great base for the stronger and so delicious flavours of the Chocolate Orange Frosting, that I must say is becoming my favourite!

What are your favourite frosting flavours?

Crouching Tiger Hidden Zebra Cake

Just before Christmas it was my boyfriend’s birthday and after the amazing birthday cake he had made me the previous month I had a lot to compete with. So I had spent quite a long time trying to think of the ultimate cake to surprise him with for his birthday. To be honest my brain storm was failing until I was watching Lorraine Pascale’s show on BBC and I knew that was the cake that I just had to make! Here is the recipe that I used for my Crouching Tiger Hidden Zebra Cake;

Ingredients

• 250ml of Sunflower Oil
• 250g of Caster Sugar
• 100ml of Semi-Skimmed Milk
• 1tbsp of Vanilla Extract
• 4 Eggs
• 475g of Flour
• 2tsp of Baking Powder
• 2tsp of Bicarbonate of Soda
• 50g of Cocoa
• Zest of an Orange
• 4tbsp of Orange Juice
• 100g of Icing Sugar

 

Mixture dolloped to form Rings

Method

1. Preheat the oven to 180C
2. In a large bowl mix the sunflower oil, caster sugar, semi-skimmed milk, vanilla extract, eggs and 175g of flour and stir until combined
3. Once combined split the mixture into 2 separate bowls
4. To one of the bowls add 175g of flour, 1tsp of baking powder and 1tsp of bicarbonate of soda
5. Stir well and pour into a jug and set aside
6. To the other bowl add 25g of the cocoa, the final 125g of flour, 1tsp of baking powder, 1tsp of bicarbonate of soda, 2tbsp of orange juice and the zest of half the orange
7. Combine well to form the chocolate side and pour into another jug
8. Firstly pour a dollop of the chocolate mix in the centre of a greased cake tin (I used a 26cm spring form tin)
9. Then inside the chocolate mix pour a dollop of the vanilla mix to begin to form rings
10. Repeat this process gradually adding dollops into the centre of the other to form rings in the cake tin until you use all of the mix – this is time consuming but the effect is worth it
11. Bake in the oven for 45 minutes
12. Allow to cool thoroughly before preparing the frosting
13. Once cool, place icing sugar, 25g of cocoa, 2tbsp of orange juice and the zest of half an orange in a bowl and mix together thoroughly until smooth
14. Then using a palette knife or an icing bag cover the cake with the frosting
15. Allow to set then serve

Frosted Cake with its pattern hidden within

The wow factor of this Crouching Tiger Hidden Zebra Cake when we cut into it was amazing and I could not have been more pleased with how it looked and it bemused the boyfriend so desired affect was achieved!

Crouching Tiger Hidden Zebra Cake

It was a big cake too so it was great for a party of people and is definitely a discussion point. However, the only downside to this cake was that in fact the sponge was very dry, the original recipe was not frosted but for my cake it would have been far to dry without the frosting. The frosting was also to die for delicious and reminded me of Terry’s Chocolate Oranges!

Have you made this cake before? I would love to hear your feedback on the final outcome or what you think I could do from preventing it from being dry next time.

Banana Walnut Cupcakes with Chocolate Frosting

It was my boyfriends birthday in December and I made him a loaf of Banana Bread to take to work, the flat smelt so lovely for the next two days I was so jealous I had not made it for me. So in a moment of inspiration and with a birthday party being held at home I decided to expand my cupcake making to experiment with these ingredients.  I have been using lots of flavours such as cinnamon and ginger but this time it would be Banana Walnut Cupcakes with Chocolate Frosting. This is my recipe and it could not be easier;

Ingredients

• 100g of Caster Sugar
• 150g of Butter
• 2 Large Eggs
• 100g of Flour
• 1/2 tsp of Baking Powder
• 1/2 tsp of Bicarbonate Soda
• 3 Mashed Bananas
• 50g of Crushed Walnuts
• 12 Whole Walnuts
• 75g of Icing Sugar
• 25g of Cocoa Powder

Banana Walnut Cupcakes with Chocolate Frosting

Method

1. Preheat the oven to 190C
2. Mix the flour a sugar in a bowl
3. Mix in 75g of butter until crumbly
4. Add the 2 eggs and blend until mixture is smooth
5. Add the banana and crushed walnuts and stir to combine
6. Bake in cupcake cases for 15-20 minutes
7. Allow to cool on a wire rack before frosting
8. Once cool make the frosting by combining the icing sugar and cocoa powder
9. The add the final 75g of butter and mix together until smooth
10. Then put into an icing bag or use a palette knife to frost the cupcakes
11. Place one whole walnut on top of the frosting for decoration

I usually attempt to be modest with my food (well sort of) but with these Banana Walnut Cupcakes with Chocolate Frosting I just can’t. They are truly delicious, I could easily eat 3 or 4 in one sitting and still probably want more. So far I have to say these are my favourite cupcakes that I have made especially with such an easy recipe to follow!

What are your favourite cupcakes?

Baileys Chocolate Mousse

After a crazy but amazing Christmas, my boyfriend and I decided that a nice romantic evening was just what was needed on New Years Eve, the German firework obsession put this to the test however, but he was cooking dinner so I decided to make something yummy for dessert!  A joint decision resulted in a chocolate mousse, but not any chocolate mousse, a Baileys Chocolate Mousse! Baileys is such a delicious and wintertime drink that it seemed the perfect accompaniment for New Years Eve. This recipe can have a tablespoon of your favourite liquor and this is how you make it;

 

Ingredients

• 2 Eggs – Separated
• 25g of Butter
• 2tbsp of Caster Sugar
• 1tbsp of Baileys
• 75g of Milk Chocolate

Baileys Chocolate Mousse

Method

1. Whisk the eggs whites until stiff then add the sugar and whisk making sure the mixture stays stiff
2. Set to one side and melt the chocolate and butter in a bowl
3. Once melted add the egg yolks and baileys and stir
4. Then fold the two mixtures together lightly keeping the air in the egg whites
5. Pour into 4 dishes and refrigerate for at least 5 hours

Serving Suggestions

Serve with a Shortbread Biscuit for dipping. This time I did not use home-made shortbread biscuits (click on the link for my recipe) as we had some Christmas biscuits that were just too yummy!

This recipe gave me a chance to use my new hand whisk and my new set of ramekins which I was lucky to get this Christmas to aid my baking ways! In honesty this Baileys Chocolate Mousse was not as ‘moussey’ as I had hoped but it really did taste that good that I cannot complain! In fact I have already made it again since!

Individual Fruit Pavlova’s with Peach and Raspberry

Firstly I hope everyone had an amazing Christmas, I know I did and if you did as much cooking as me I am sure your fridge is as full of leftovers too! I did so much cooking over Christmas I did not know when to start when putting my recipes here but in the end I decided to start with dessert! This recipe for meringue has actually been passed to me by my boyfriend’s mum and if I do it to half of her standards I would be proud of my attempts, before eating her pavlova I did not even supposedly like pavlova! I have done it a few times with varying results but after deciding that it would be dessert on Christmas day I wanted to practice and play with the toppings so I could put my own mark on it. So here is my recipe for Individual Fruit Pavlova’s with Peach and Raspberry’s:

Ingredients

• 60z of Sugar
• 3 Egg Whites
• 1tbsp of Lemon Juice
• 200ml of Whipping Cream
• 2tbsp of Icing Sugar
• 1tsp of Vanilla Extract
• 250g of Raspberry’s
• 3 Peaches (with the skin and stone removed and chopped into chunks)
• 3tbsp of Caster Sugar

Individual Meringues Ready for the Oven

Method

1. Preheat the oven to 150C
2. Separate the egg whites into a large bowl
3. Whisk until the egg whites are stiff (should be able to turn upside down without movement)
4. Add the sugar in stages through a sieve whilst continuing to whisk until all sugar has been added and the mixture is still stiff
5. Finally add the lemon juice and whisk again
6. Now carefully spoon out the mixture out (onto a baking tray lined with baking paper) into 4 individual circles then build up the edge of the circles with the mixture to create a well in the middle of your meringue
7. Put into the oven and turn the heat down to 130c
8. After 45 minutes turn the oven off but leave the meringue in the oven for at least 3 hours (overnight is better)
9. Once ready to serve whip your cream together with the icing sugar and vanilla extract and fill the middle of your meringues with the cream
10. Then finally for the fruit filling place the raspberry’s, peaches and sugar into a small saucepan and put on a low heat for 7/8 minutes until the sugar and raspberry’s form a sauce and the peach has softened
11. Then pour over the cream and enjoy

Individual Fruit Pavlova’s with Peach and Raspberry

These Individual Fruit Pavlova’s with Peach and Raspberry were made as a test run for Christmas day and on this attempt they were truly delicious and the recipe worked exactly as it should, however in truth the attempt for Christmas day did not go to plan. My meringue for a reason I am not quite sure of failed, big time, so I had to improvise and used the same ingredients as above but made individual Eton Mess’s for everyone.

Individual Eton Mess

Which luckily tasted just as great and avoided me having to come up with another dessert at short notice. I am lucky that this was the worst thing to happen whilst cooking this Christmas, I hope all of yours went just as well!

My Birthday Cake

I haven’t been blogging recently as I have been back in the UK visiting friends and family and celebrating my 25th Birthday. Although I had the most amazing holiday where I was cooked for or ate out every night however there was a small part of me that did miss cooking so I will be getting back in the kitchen a lot more now we are home!

I did want to share for you the best thing that was cooked for me whilst in the UK; My Birthday Cake made by my boyfriend as a complete surprise:

My Birthday Cake

It was so so delicious and moist! A chocolate cake with chocolate butter cream through the middle and a hard chocolate covering with Cadbury’s Flake sprinkled over the top! Not only was this an amazing surprise but it was truly tasty too! I will have to pester him for his secret recipe so I can share it with you!