Iced Cupcakes – Baking with Tabitha

Since moving to Stockholm, whilst being heavily pregnant, our social calender has not been what it once was so I have been looking for creative ways to keep Tabitha entertained and also feel like I am teaching her something in the process. So this week I decided that we should try to bake together, it is something that I thought she would like to get involved in, she loves getting her hands dirty, and I have missed since she came along so it just makes sense to incorporate the two. We had so much fun and it was surprisingly not stressful at all so I thought I would share it with you.

Ingredients

  • 100g of Butter
  • 100g of Sugar
  • 100g of Flour
  • 1teaspoon of Baking Powder
  • 2 Eggs
  • 130g of Icing Sugar
  • 6tablespoons of Water
  • Sprinkles (to decorate)

Method

  1. Start by preheating your oven to 200C (fan)
  2. Then cream the butter and sugar together in a bow, I started this bit before letting her take over as it requires some elbow grease
  3. Add the flour and baking powder and mix until crumbly
  4. Add the eggs and whisk until your batter is smooth, again here I finished this off so it was the right consistency
  5. Then pour your mixture into 12 cupcake cases
  6. Bake in the preheated oven for 12-15 minutes
  7. Once baked, remove and allow to cool
  8. Whilst the cupcakes are cooling you can make your icing by mixing the icing sugar and water
  9. Then spread evenly over your cupcakes
  10. Finally add the sprinkles and allow to set before eating!

They came out VERY flat, Tabitha clearly needs to develop her whisking technique, but they were still yummy, I mean come on, its cake and icing why wouldn’t it be yummy. It is definitely something that we will be doing together more often and I hope to share what we make with you.

Do you have any ideas or suggestions on what we can make/do?

Chantelle (and Tabitha) x

Lemon Cupcake Recipe with Fondant Decorations

I had some fondant icing in the cupboard that was about to go out of date and I couldn’t just let it get thrown away so I had to do some baking. After a look through the shelves I decided on Lemon Cupcakes with Fondant Decoration:

Ingredients

For the Cupcakes

  • 100g of Sugar
  • 100g of Butter
  • 1tsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 100g of Flour
  • 2 Eggs
  • 5tbsp of Lemon Juice

For the Buttercream Frosting (used a glue)

  • 75g of Icing Sugar
  • 35g of Butter
  • 4tbsp of Lemon Juice

For the Decoration

  • 75g of Blue Fondant Icing
  • 75g of Yellow Fondant Icing
Lemon Cupcakes with Fondant Decoration

Lemon Cupcakes with Fondant Decoration

Method

  1. Start by making your cupcakes by preheating the oven to 180C (Fan) and putting your cupcake cases into your tin
  2. Cream the sugar and butter together in a bowl until smooth
  3. Sieve in the baking powder, bicarbonate of soda and flour and mix until crumbly
  4. Add the eggs and lemon juice and whisk until you have a smooth and even cake batter
  5. Then evenly pour your cake mix into your cupcake cases
  6. Bake in the oven for 12-14 minutes until golden
  7. Set aside and allow to cool
  8. Once cool you can begin the decoration
  9. To do this, start by making the buttercream
  10. Sieve the icing sugar into a bowl and add the butter and lemon juice
  11. Whisk together until smooth and fluffy, set aside
  12. Then you can roll out the fondant icing on a surface lightly dusted with icing sugar and cut any shapes you like
  13. Once this has been done you can put the cupcakes together
  14. Dollop a teaspoon full of the lemon buttercream onto each cupcake as glue for the fondant that then goes on top, as I used 2 thin layers of fondant icing I also used the buttercream between these to make sure they stuck together, but you can do this however it suits the decoration you have created!

Note: This recipe makes 12 cupcakes

These Lemon Cupcakes with Fondant Decoration were light and fluffy and looked kind of cool. But I definitely think I need to invest in some more crafting tools for cake decorating as I used a cookie cutter and it was a little on the large side.

So if you have any product recommendations, please let me know!

Banana, Chocolate, Walnut and Marzipan Muffin Recipe

Somehow we end up with quite a lot of brown bananas in this house, to some, a waste, to me, time to make Banana Bread again! But this week I felt like doing something a little different, so with the help of my usual, what is in the baking cupboard I decided on Banana, Chocolate, Walnut and Marzipan Muffins. And here is how I did it:

Ingredients

  • 285g of Flour
  • 1 tsp of Bicarbonate of Soda
  • 1/2 tsp of Salt
  • 110 g of Butter
  • 225g of Sugar
  • 2 Eggs
  • 4 Bananas – Mashed
  • 85ml of Plain Yoghurt
  • 100g of Dark Chocolate Chips
  • 100g of Crushed Walnuts
  • 100g of Marzipan Chunks
Banana, Chocolate, Walnut and Marzipan Muffins

Banana, Chocolate, Walnut and Marzipan Muffins

 

Method

  1. Preheat oven to 180C (Fan)
  2. Sift flour, bicarbonate of soda and salt into a bowl and set aside
  3. In a separate bowl cream the butter and sugar together until the mixture is smooth
  4. Add the eggs, mashed banana and yoghurt to the mixture and stir thoroughly
  5. Then fold in the flour mixture gradually until it is all well combined
  6. Then add the chocolate, walnuts and marzipan and stir to spread through the mix
  7. Grease your tin, I used my cupcake tin without cupcake cases to make individual muffins
  8. Then evenly pour in the mixture
  9. Bake in the oven for 20 minutes until risen and brown
  10. Remove from the oven and allow to cool
  11. Then enjoy!

Note: This recipe made 20 muffins

Quite honestly there is not much to say, this recipe is pretty foolproof and results in yumminess every time and these Banana, Chocolate, Walnut and Marzipan Muffins were no exception! I am already looking forward to my next lot of brown bananas!

Apple and Cinnamon Cupcake Recipe Topped with Marzipan

Happy 4 Year Anniversary to AllAboutChantelle!

I am celebrating by finally sharing a well overdue recipe for Apple and Cinnamon Cupcakes Topped with Marzipan. I originally wanted to make these at Easter (vaguely inspired by a Mary Berry fruit cake with marzipan) but I was too sick. However, now I am feeling better I finally got around to trying it out this week and this is how:

Ingredients 

For the Apple Base

  • 1 Apple (Peeled and cut into small chunks)
  • 1 tsp of Cinnamon
  • 2 tbsp of Sugar
  • 1 tbsp of Lemon Juice

For the Cake Batter

  • 100g of Butter
  • 100g of Sugar
  • 1/2 tsp of Bicarbonate of Soda
  • 1tsp of Baking Powder
  • 100g of Flour
  • 2 Eggs

For the Topping

  • 80g of Icing Sugar
  • 40g of Butter
  • 100g of Marzipan
Apple and Cinnamon Cupcakes Topped with Marzipan

Apple and Cinnamon Cupcakes Topped with Marzipan

Method

  1. Start by putting all of the ingredients for the apples into a pan and simmering for 4-5 minutes, this should be done on a medium heat until the apples start to soften and caramelize
  2. Once ready, pour into a bowl and set aside to cool
  3. Now preheat your oven to 180C (fan) and put your cupcake cases (12) into your tin
  4. To make the cake batter cream the sugar and butter together in a bowl until smooth
  5. Then sieve in the bicarbonate of soda, baking powder and flour and combine until crumbly
  6. Finally, add the eggs and whisk until smooth
  7. Now evenly divide the apple mix into the bottom of each of your cupcake cases before adding the cake mix on top
  8. Place into the oven and bake for 12-14 minutes (you will know when the cupcakes are ready by gently pressing the top, the sponge should spring back)
  9. Set the cupcakes aside and allow to cool
  10. Once cool you can prepare the topping,  start by sieving the icing sugar into a bowl
  11. Add the butter and cream until smooth, set aside as this will be used as a ‘glue’ for the marzipan
  12. You can then roll out your marzipan, I used baking marzipan in a black so did this by dusting a surface with icing sugar, I decided to go for discs and then a ball on top to use up the remainder and add an extra touch but you can use whatever design you like
  13. Once you have 12 of the design you like, you can put the cupcakes together, I topped each cupcake with a thin layer of buttercream then placed the disc on before dipping my ball in the buttercream and sticking to the top
  14. Repeat 12 times and enjoy!

Note: This recipe makes 12 cupcakes

These Apple and Cinnamon Cupcakes Topped with Marzipan came out exactly as I had hoped, I have relative faith in my baking ability but sometimes I get it wrong. Luckily, this was not one of those cases! The cinnamon flavour really compliments the marzipan and although made on a Wednesday, they have a certain Sunday Roast Day taste to them, so they would have been perfect for our Easter (if it had happened).

Fruit Basket Cupcake Recipe

Sadly I have been sick so that is why I have been lacking in both the baking, and writing about it departments. But I am now feeling better so thought it was about time I started making my way through my list of ideas.

I saw something similar to this a while back so when we bought a lot of lovely looking fresh fruit with our weekly food shop, I knew it was time to make my version of them. So here is my recipe for Fruit Basket Cupcakes:

Ingredients

  • 150g of Sugar
  • 250g of Butter
  • 1/2 tsp of Bicarbonate of Soda
  • 1 tsp of Baking Powder
  • 150g of Flour
  • 3 Eggs
  • 150g of Icing Sugar
  • Kiwis
  • Strawberries
Fruit Basket Cupcakes

Fruit Basket Cupcakes

Method 

  1. Preheat the oven to 180C (Fan) and put your cupcake cases into the tray
  2. Then sieve your sugar into a bowl and add 150g of the butter
  3. Cream them together until smooth
  4. Sieve in the bicarbonate of soda, baking powder and flour and combine until crumbly
  5. Add the eggs and whisk until you have a smooth batter
  6. Divide evenly into your cupcake cases
  7. Bake in the oven for 12-14 minutes (you can tell when they are ready by gently prodding the top, the cake should spring back)
  8. Allow to cool
  9. Once cool sieve the icing sugar into the remaining butter and combine until smooth
  10. Then you can use an icing bag or pallet knife to decorate the top of your cupcakes
  11. Finally decorate with the fruit as you want before enjoying!

Note: This recipe makes 12 cupcakes

I think these Fruit Basket Cupcakes just look adorable and are so perfect in the springtime as they are fresh and colourful as the sun shines outside. And they have fruit so you can eat two right?

I will be back soon with another fruit based recipe that I was too ill to make at Easter as planned so will be making this week, with a spring, instead of Easter twist!

Valentines Day Cupcake Recipe

Love is in the air, what better excuse to eat chocolates and cake? There isn’t one so whether you are making them for a loved one, a friend or to sit at home and eat all by yourself you simply must make these Valentines Day Cupcakes this weekend:

Ingredients

  • 100g of Sugar
  • 140g of Butter
  • 1tsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 100g of Flour
  • 2 Eggs
  • 80g of Icing Sugar
  • 100g of White Chocolate
  • 50g of Red Fondant Icing
  • A heart shaped cutter
Valentines Day Cupcakes

Valentines Day Cupcakes

Method

  1. Start by preheating your oven to 180C (Fan) and putting your cupcake cases into the tin
  2. Measure out the sugar and 100g of the butter into a bowl and cream together until smooth
  3. Then sieve in the baking powder, bicarbonate of soda and flour and mix until crumbly
  4. Add the eggs and whisk until you have a smooth cake batter
  5. Evenly pour the cake mix into your cupcake cases and place into the oven for 12 minutes (you will know when they are ready by gently prodding the top and it will bounce back)
  6. Allow to cool
  7. Once cool you can start the frosting by creaming the remaining butter and icing sugar together in a bowl
  8. Set aside and melt your white chocolate (in the microwave or in a glass bowl above a pan)
  9. Leave the chocolate to cool to room temperature then add the the frosting and combine
  10. You can now frost the top of your cupcakes
  11. Finally, roll out the fondant icing and cut out your hearts and place one on top of each cupcake to serve

Note: This recipe makes 12 cupcakes

These Valentines Day Cupcakes are super quick and easy to make, I think getting the kids involved would also work, but they look really cute and if given as a gift or just a token they show that you are willing to make the extra effort (which is even more worth it, if you get one too).

What will you be giving as a gift this Valentines Day?

Ferraro Roche Cupcake Recipe

For me, Christmas just screams Ferraro Roche, I know that they are available all year round but there is just something about December that makes me want them. So when I was dreaming up Christmas baking ideas I just knew I had to include them somewhere and I did, in my Ferraro Roche Cupcakes and here is how you can make them too:

Ingredients

  • 100g of Sugar
  • 150g of Butter
  • 1/2tsp of Bicarbonate of Soda
  • 1tsp of Baking Powder
  • 100g of Flour
  • 2 Eggs
  • 12 Ferraro Roche
  • 75g of Icing Sugar
  • 25g of Cocoa
  • 100g of Chopped Hazelnuts
Ferraro Roche Cupcakes

Ferraro Roche Cupcakes

Method

  1. Preheat your oven to 180C (Fan) and put your cupcake cases into the tin
  2. Start to make the cupcakes by creaming the sugar and 100g of the butter together in a bowl
  3. Once smooth, sieve in the bicarbonate of soda, baking powder and flour in and combine thoroughly
  4. Then add the eggs and whisk until you have a smooth batter
  5. Divide the batter equally into your cupcakes cases
  6. Before placing into the oven place one Ferraro Roche into the centre of each cupcake (the top will show)
  7. The bake in the oven for 10-12 minutes
  8. Once baked, take the cupcakes out of the oven and allow to cool
  9. Whilst the cool you can prepare the topping
  10. To do this, sieve the cocoa and icing sugar into a bowl and add the remaining butter
  11. Cream until smooth then use a palette knife to spread over the top of each cupcake
  12. Once you have frosted each one you can top with hazelnuts, to do this pour the hazelnuts into a bowl, carefully hold the cupcake upside down and dip into the nuts so they stick to the frosting
  13. Repeat with each before serving

Note: This recipe makes 12 cupcakes

The best thing about these Ferraro Roche Cupcakes is not telling anyone what is inside, then they look like your average nut covered cupcake and the recipient has a pleasant surprise. Now these cakes were DELICIOUS, the Ferraro Roche melts slightly so you have the goey centre, crispy bits and the light sponge, just divine and for me, the epitome of Christmas time!

Malteaser Cupcake Recipe

I have done quite a bit of baking this December and it is definitely helping to get me into the Christmas spirit but I have discovered that I am not a fan of baking whilst pregnant…I cannot lick the bowl! Despite this, I have soldiered through and the recipe I am sharing today is for Malteaser Cupcakes. This idea was inspired by the Malteaser Christmas Pudding Recipe that is making the rounds on Facebook and the fact that my husband loves Malteasers. So here is what I did:

Ingredients

  • 100g of Sugar
  • 150g of Butter
  • 1/2tsp of Bicarbonate of Soda
  • 1tsp of Baking Powder
  • 100g of Flour
  • 2 Eggs
  • 75g of Icing Sugar
  • 25g of Cocoa
  • 96 Malteasers (there is a reason why that is so specific)
Malteaser Cupcakes

Malteaser Cupcakes

Method

  1. Start by preheating the oven to 180C (Fan) and placing your cupcakes cases into the tray
  2. Mix the sugar and 100g of the butter until smooth in a large bowl
  3. Once smooth, sieve in the bicarbonate of soda, baking powder and flour and mix until fully combined and crumbly
  4. Then add the 2 eggs and whisk until the batter is silky
  5. Divide equally into your cupcakes cases
  6. Before placing into the oven pop one malteaser into the centre of each cupcake mix and push it down
  7. Place into your preheated oven for 10-12 minutes (you can tell when the cupcakes are ready bu gently prodding the top, if it bounces back, you are good to go)
  8. Once baked, take out of the oven and allow to cool
  9. Whilst they cool you can prepare the frosting by sieving the icing sugar and cocoa into a bowl
  10. Then add the remaining butter and cream until smooth
  11. Use a palette knife to cover the top of each cupcake with frosting
  12. Then add your Malteasers, I did this by adding one to the middle of each cupcake first then going back and creating a ring around this with more Malteasers (as you can see in the picture), it took 7 Malteasers for each cupcake
  13. Once you have repeated this on each, you can enjoy!

Note: This recipe makes 12 cupcakes

I must confess I did not personally eat one of these Malteaser Cupcakes as I am not a fan of Malteasers but my husband took them to work which resulted in messages of praise from his colleague so I think I can say they were good! They also looked really great and I think that they would look really pretty at Christmas as another treat for everyone (who likes Malteasers) to enjoy!

Daim Chocolate Cupcake Recipe

I am currently on the return leg of our Scandinavian road trip and travelling back to Oslo today…or I will be, but I did not want the blog to be neglected so here is a recipe from a couple of weeks ago. In my traditional fashion these were made for visiting friends to play the Game of Thrones Board Game, the picture is rubbish as they were already half eaten when I remembered to take a snap, they were also supposed to have frosting but I ran out of butter and no shops are open on a Sunday in Germany so here is my improvised recipe for Cupcakes with Daim Chocolate Topping:

Ingredients

  • 100g of Butter
  • 100g of Sugar
  • 1/2tsp of Baking Powder
  • 1/4tsp of Bicarbonate of Soda
  • 100g of Flour
  • 2 Eggs
  • 100g of Milka Daim
Cupcakes with Daim Chocolate Topping

Cupcakes with Daim Chocolate Topping

Method

  1. Start by preheating your oven to 180C (fan) and putting your cupcake cases into your tin
  2. Cream the sugar and butter together in a bowl until smooth
  3. Then add the baking powder, bicarbonate of soda and flour and mix until crumbly
  4. Add the eggs and whisk until smooth
  5. Pour the mixture equally into your cupcakes cases
  6. Place in the oven for 10-12 minutes
  7. Allow to cool
  8. Once cool, melt the chocolate in a glass bowl over a pan of boiling water
  9. When the chocolate has fully melted allow to cool a little before spooning equally on top of the cupcakes
  10. Put into the fridge for 15 minutes to set
  11. Then enjoy!

Note: This recipe makes 12 cupcakes

I was not sure about having a chocolate topping but I had to make do, however, these Cupcakes with Daim Chocolate Topping were absolutely delicious and I think I will try thing with some other chocolate varieties!

Double Chocolate Chunk Cupcake Recipe with Nutella Swirl Frosting

I had a friend coming over for dinner, probably one of my biggest baking fans, so I couldn’t not make cupcakes for the evening, in fact it is practically implied with the dinner invitation. I always like to test out a new recipe when I can so from the content of ‘what I had left in the cupboard’ I bring you Milk and White Chocolate Chunk Cupcakes with Nutella Swirl Frosting:

Ingredients

  • 100g of Sugar
  • 150g of Butter
  • 1tsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 100g of Flour
  • 2 Eggs
  • 50g of White Chocolate Chunks
  • 50g of Milk Chocolate Chunks
  • 100g of Icing Sugar
  • 3tbsp of Nutella
Milk and White Chocolate Chunk Cupcakes with Nutella Swirl Frosting

Milk and White Chocolate Chunk Cupcakes with Nutella Swirl Frosting

Method

  1. Preheat the oven to 180C (fan) and put your cupcake cases into the tin for later
  2. Start by creaming the sugar and 100g of the butter together in a bowl
  3. Once smooth sieve in the baking powder, bicarbonate of soda and flour and mix until crumbly
  4. Then add the eggs and whisk until your batter is smooth
  5. Finally add the chocolate chunks and fold so they are distributed through the batter
  6. Evenly pour the cake mix into your cupcake cases
  7. Place into the oven and bake for 11-13 minutes (you will know when they are ready by lightly pushing the top and it springing back)
  8. Allow to cool
  9. Once cool you can start on the icing, cream the icing sugar and remaining butter into a bowl until smooth
  10. Then add the nutella but do not stir
  11. Use the frosting to decorate the tops of your cupcakes and the nutella will swirl in (as in the picture)
  12. Then enjoy!

Note: This recipe makes 12 cupcakes

These Milk and White Chocolate Chunk Cupcakes with Nutella Swirl Frosting were basically as yummy as they sound, I mean there isn’t anything not to like right? I especially loved how they looked in my new cupcakes cases, however, I found a downside…. you cannot get into them to eat the cake easily, annoying but a challenge we had no problem beating!

My chocolate chunks had also sunk a little so they were mostly towards the bottom, does anyone have tips for preventing this?