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!

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!

Almond Rolled Biscuits

My final biscuit recipe, which makes me sad as I had so much fun experimenting and then sharing them with you, but I am sure I will be baking again soon! This time a recipe for Almond Rolled Biscuits;

Ingredients

• 250g of Butter
• 140g of Caster Sugar
• 1 Egg Yolk
• 2tsp of Vanilla Extract
• 300g of Plain Flour
• 100g of Flaked Almonds

 

Almond Rolled Biscuits

Method

1. Preheat the oven to 150C
2. Cream the butter and caster sugar in a large bowl until smooth
3. Add the egg yolk and vanilla extract and beat to combine
4. Sift the flour into the mixture in stages whilst working it into the mix
5. At this point using your fingers is best to bring the mixture together
6. Roll the mixture into a tube
7. Then roll in the almonds so that they cover all over
8. Cover with cling film and put in the fridge to chill for 30 minutes
9. Once chilled cut width ways in 1cm thick strips and lay the biscuits onto a baking sheet
10. Place in oven for 15-16 minutes watching carefully until the biscuits are golden
11. Bring out of the oven and allow to cool

These Almond Rolled Biscuits combined 2 of my great loves, biscuits and almonds, I would literally have almonds with everything and what is better than that? Nothing that is what, the biscuits were chewy and moist whilst the crisp almonds gave off a delicious flavour and crunchy texture, I will definitely be making these more often!

Cinnamon Swirl Biscuits

As promised another day another biscuit experiment using the butter biscuit recipe I gave you last time! I found experimenting with making biscuits was so much fun especially when my inspiration was looking round my kitchen and thinking ‘this could work’. This time out my recipe for Cinnamon Swirl Biscuits;

Ingredients

• 250g of Butter
• 140g of Caster Sugar
• 1 Egg Yolk
• 2tsp of Vanilla Extract
• 300g of Plain Flour
• 3tbsp of Cinnamon Powder

 

Cinnamon Swirl Biscuits

Method

1. Preheat the oven to 150C
2. Cream the butter and caster sugar in a large bowl until smooth
3. Add the egg yolk and vanilla extract and beat to combine
4. Sift the flour into the mixture in stages whilst working it into the mix
5. At this point using your fingers is best to bring the mixture together
6. Roll out 1cm thick on a dusted surface into a rectangle 4cm wide by as long as it will go remaining 1cm thick
7. Then spread the cinnamon all over one side of the mixture
8. Then starting from the short side roll the mixture up to create the swirl
9. Place the cylinder in the fridge for 30 minutes to cool
10. Once chilled cut width ways in 1cm thick strips and lay the biscuits onto a baking sheet
11. Place in oven for 15-16 minutes watching carefully until the biscuits are golden
12. Bring out of the oven and allow to cool

This recipe for Cinnamon Swirl Biscuits was so much fun and would be great to make with kids, it also incorporates one of my favourite winter flavours, cinnamon, which is perfect when it is -5 outside (come on it is March) but if it gives me an excuse to make biscuits I can put up with the cold a little while longer! I hope you enjoy them as much as I did!

Butter Biscuits

This will be the first of a few biscuit related posts coming up! The basic inspiration went as far as I have not made biscuits in a while and I got some new cutter for Christmas so I am going to make some. Then I happened to chance across a recipe for Butter Biscuits that was versatile for experimenting with different flavours and textures. Se here is the basic biscuit recipe.

Ingredients

• 250g of Butter
• 140g of Caster Sugar
• 1 Egg Yolk
• 2tsp of Vanilla Extract
• 300g of Plain Flour

Butter Biscuits

Method

1. Preheat the oven to 150C
2. Cream the butter and caster sugar in a large bowl until smooth
3. Add the egg yolk and vanilla extract and beat to combine
4. Sift the flour into the mixture in stages whilst working it into the mix
5. At this point using your fingers is best to bring the mixture together
6. Roll out 1cm thick on a dusted surface and cut out your desired shapes
7. Place onto a baking sheet
8. Chill for 30 minutes
9. Place in oven for 15-16 minutes watching carefully until the biscuits are golden
10. Bring out of the oven and allow to cool

I cannot deny that these Butter Biscuits tasted great but if the look like mine when your done you went wrong just as I did, I thought I could make them thinner and I couldn’t! These butter biscuits do spread whilst baking so they need to be thick to counter balance that, mine were a little too thin so had a snap to them, delicious all the same but not what I was going for. I also have to admit that I did not use my new cutters as this dough just would not let me sadly and that is why you see boring circular biscuits!

I will definitely be having a second attempt at this recipe and will be sure to keep you posted.

By the way look out for my next biscuit post in a few days!

Curried Cauliflower Soup

So although I love my delicious soup recipes it had been a while since I tried something new and I felt it was time to branch out. This Curried Cauliflower Soup recipe I have wanted to try for while and here it is;

Ingredients 

• 1000ml of Vegetable Stock
• 1 Large Chopped Onion
• 600g of Cauliflower
• 3tbsp of Curry Powder
• Black Pepper
• 1tbsp of Oil

Curried Cauliflower Soup

Method

1. Fry the onion in the oil for 3 minutes
2. Add the curry powder and black pepper and cook for 1  minute
3. Add the cauliflower and cook for a further 30 seconds
4. Add the vegetable stock and bring to the boil
5. Once boiling turn down to a simmer and put a lid on the pan
6. Simmer 30 minutes
7. The blend the soup and serve

Serving Suggestions

With a dollop of yogurt in the middle of the soup

This recipe for Curried Cauliflower Soup was really delicious and had a taste of that Indian takeaway I miss whilst dieting! It is so easy to make and really low calorie too, the perfect light dinner or starter for any day!

I am always looking for soupspiration so I would love to hear your favourite soups too!

Flapjacks

For Christmas I was lovingly bought a Mary Berry Cakes and Bakes recipe book by my friend after a new obsession started from The Great British Bake Off and until now, shockingly I had not made anything from it! This weekend that had to change and it did! I decided to make Flapjacks, a simple recipe but one of my favourites when I was a child and here is the recipe;

Ingredients

• 225g of Butter
• 225g of Brown Sugar
• 75g of Golden Syrup
• 275g of Porridge Oats

Flapjacks Warm From the Oven

Method

1. Preheat the oven to 160C and line your tin with baking paper
2. Me;t the butter in a large pan along with the sugar and syrup stir continuously until melted
3. once melted add the oats and stir thoroughly
4. Then pour the mixture into your tin
5. Press the mixture flat with a palette knife until even
6. Put into the preheated oven and bake for 35 minutes until a pale golden brown
7. Leave to cool for 10 minutes
8. Then in the tin cut the flapjack into your desired pieces and leave to cool
9. Once completely cool remove from the tin and serve

Flapjacks

I had not had flapjack in so long and they were just as good as I remember. My main task now is not to make and eat a batch every week!

What are your favourite long lost treats?

Naan Bread

The inspiration for this weeks new recipe was a forgotten cheat item on the shopping list. I was making my Chicken Korma for friends on Sunday Night and forgot to buy any Naan Bread or Poppadoms to accompany the meal! So to Google I went to see if I had the ingredients at home to make some myself. Luckily I did and with the addition of my own flavouring here is my recipe for Naan Bread;

Ingredients

• 250g of Flour
• 2tsp of Sugar
• 1tsp of Salt
• 1/2tsp of Baking Powder
• 130ml of Milk
• 2tbsp of Vegetable Oil
• Seeds from 6 Cardamom Pods

Naan Bread

Method

1. Sieve the flour, sugar, salt, baking powder and cardamom seeds into a bowl
2. In a separate jug mix the milk and oil together
3. Make a well in the dry ingredients and gradually pour in the milk and oil whilst working together with your fingers
4. Bring all of the flour into the wet ingredients from the outside of the bowl and work until the mix forms a dough and roll into a ball
5. Oil a clean bowl and place the dough in it
6. Cover with cling film and put somewhere warm to rest for 15 minutes
7. Preheat your grill to a medium heat
8. Once the dough has rested divide into 4 equal parts
9. Roll out each piece thinly into your desired shape
10. Place onto a baking tray and grill for 3 minutes either side until the bread starts to brown
11. Serve warm

I was so pleased that not only was this recipe really simple but they actually tasted like proper Naan Bread. Easily impressed maybe but learning to cook new things and expand my own recipe book still excites me! I must say that my decision to add some Cardamom seeds, because I had them in the cupboard, was a delicious addition and added to the authentic taste! Now I have this recipe I certainly will not be buying pre-made ones again.

What is your favourite pre-made replacement recipe?

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!

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.