White Chocolate Cupcakes with Lime Frosting and Coconut Topping

I have not really made anything ‘new’ or out of my comfort zone for a while, so I thought it was about time. To be honest, I am not sure where today’s recipe came from it just sort of was an idea I had, which is slightly odd as I REALLY hate coconut but I went with it anyway! Here is my recipe for White Chocolate Cupcakes with Lime Frosting and Coconut Topping:

Ingredients

  • 150g of Butter
  • 100g of Sugar
  • 100g of Flour
  • 1tsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 2 Eggs
  • 100g of White Chocolate
  • 100g of Icing Sugar
  • 1 Lime
  • 75g of Shredded Coconut
White Chocolate Cupcakes with Lime Frosting and Coconut Topping

White Chocolate Cupcakes with Lime Frosting and Coconut Topping

Method

  1. Preheat the oven to 180C (fan)
  2. Cream 100g of the butter and the sugar together in a bowl until smooth
  3. Then add the flour, baking powder and bicarbonate of soda and mix until crumbly
  4. Whisk in the eggs until smooth
  5. The melt the white chocolate (over boiling water or in the microwave) and add the cake mixture
  6. Combine thoroughly before evenly pouring the mixture into your cupcakes cases
  7. Put in the over for 10-12 minutes (you can tell when they are ready by pressing the top lightly and seeing if it bounces back to shape)
  8. Once baked, get the cupcakes and allow to cool
  9. Whilst they are cooling you can prepare the frosting
  10. Cream the remaining butter, icing sugar, zest of the lime and 2 tablespoons of the juice together in a bowl until smooth and creamy
  11. Use a palette knife to ice the cupcakes
  12. The pour the shredded coconut into a small deep bowl and dip the tops of the cupcakes in one by one
  13. Once this has been done to coat the frosting, refrigerate the cupcakes for 15 minutes before eating

Note: This recipe makes 12 cupcakes

Now, I did not try one of these White Chocolate Cupcakes with Lime Frosting and Coconut Topping as you can understand but I got extremely good feedback from them. I think that it might have inspired me to come up with a few more interesting flavour combination ideas for my future cupcakes!

I would love to hear your favourite combinations…

Banana Cupcakes with Chocolate Frosting and Hazelnut Topping

Banana bread/cake/cupcakes are always my favourite so when I wanted to make some fancy cupcakes for my husband to take to work I wanted to spice them up a little bit, the result was Banana Cupcakes with Chocolate Frosting and Hazelnut Topping and here is how I made them:

Ingredients

  • 175g of Butter
  • 100g of Sugar
  • 150g of Flour
  • 1tsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 2 Eggs
  • 2 Bananas
  • 100g of Icing Sugar
  • 25g of Cocoa
  • 75g of Crushed Hazelnuts
Banana Cupcakes with Chocolate Frosting and Hazelnut Topping

Banana Cupcakes with Chocolate Frosting and Hazelnut Topping

Method

  1. Preheat the oven to 150C  (Fan)
  2. Start by creaming 100g of the butter and the sugar together in a large bowl
  3. Once smooth, add the flour, baking powder and bicarbonate of soda and combining until the mixture is crumbly
  4. The add the eggs and stir until smooth
  5. Finally mash the bananas and add to the mixture
  6. Then pour evenly into your cupcake cases and put into the over for 20 minutes
  7. Once baked, leave the cupcakes to cool and start on your frosting
  8. Combine the remaining butter, icing sugar and cocoa in a bowl until smooth and creamy
  9. Then use a palette knife to ice the top of the cakes
  10. Once this has been done, pour the crushed hazelnuts into a small and deep bowl and dip each cupcake in so the top is covered in the topping (as pictured)
  11. Do this to each cupcake then refrigerate for 15-20 minutes to set before serving

Note: This mixture makes 12 cupcakes

I am pretty certain that you cannot actually go wrong with these Banana Cupcakes with Chocolate Frosting and Hazelnut Topping, they are super delicious and are definitely going to get you compliments on your baking but are surprisingly easy to make and are relatively fool-proof.

I know that I can always go to this banana cupcake recipe and it easily adapts into a cake or a loaf and goes with many different toppings making it a staple of my recipe book. What are your staple and adaptable recipes?

Introducing Spreadshirt

I was lucky enough to be contacted by Spreadshirt, a company specialising in custom clothing and items, and was offered to try an item from their site.

So Introducing Spreadshirt… After having a look online and being attracted to their clothing items I decided on a very audience appropriate apron. In reality this was quite an easy decision as I have always kind of wanted my own AllAboutChantelle apron but always thought that the designing and printing process would be far too complicated for a one off. I would possibly, in the future like to create my own brand of AllAboutChantelle baking supplies but for now, I am aware I am the only one that wants this!

Spreadshirt

Spreadshirt

Now, for me, this is really where Spreadshirt comes in, I could get exactly what I wanted online in like 10 minutes, perfect right? In honesty I was a little disappointed that you cannot print an image onto the apron as I wanted my exact logo, however there was a great choice of texts and colours so I was able to almost imitate my logo exactly without an image. However, should you have a more picture based logo this would not be possible for you onto the aprons. You could still have an image on a tank or a t shirt. After receiving my apron, I assume this must be down to the fabric quality as it is really thick and it feels like a restaurant kitchen quality apron.

Going back to the ordering process, navigating the site is really easy and it is very user friendly, providing instructions every step of the way. You start by choosing the product, then colour before you are able to then customise it as you choose with an image, text or by choosing a pre-designed options (which I love and will probably be ordering soon). You can move it around and adjust the design as you choose with a size guide at the bottom of the page assisting with the placement, I found this helpful for aligning the text with my boobs! Once you are happy with your design you proceed to the checkout, there are a few delivery options dependent on how quickly you want the item or if you are buying a few things at a time.

The delivery was really prompt and was with me in 3 business days, which is very important as I really hate waiting, it arrived looking lovely too, I do like nice packaging!

Lovely Arrival from Spreadshirt

Lovely Arrival from Spreadshirt

As I previously said, I was really pleased with the apron when it arrived, it felt like it was made of a high quality material and the printing on the design was really crisp and clear. Here you can see me proudly displaying my new personalised apron:

Wearing my new Spreadshirt Personalised Apron

Wearing my new Spreadshirt Personalised Apron

I am loving using my new apron and was really impressed after using Spreadshirt’s online designer and can see a few Christmas presents being ordered later in the year I think!

What do you think of my apron? Would you like to create your own blog related products? Let me know!

And just incase you do, Spreadshirt have an American and European sites so you can order from them wherever you are!

Gnocchi with Pesto and Pine Nuts

Last month I shared with you my Homemade Gnocchi Recipe  which is now one of my favourites and has been made several (probably too many) times since. The first time I made it, I made a Homemade Tomato Sauce to go with it and it was delicious but since then, I have found a new favourite way to eat it!

So my favourite dish at the moment is definitely Gnocchi with Pesto and Pine Nuts, to make it start out with the Homemade Gnocchi Recipe from my blog and continue with the following steps:

Ingredients

  • 250g of Gnocchi
  • 30g of Pine Nuts
  • 100g of Pesto
Gnocchi with Pesto and Pine Nuts

Gnocchi with Pesto and Pine Nuts

Method

  1. Whilst boiling the gnocchi put 30g of pine nuts into a dry pan and toast lightly
  2. The add the pesto and cook for 2-3 minutes
  3. Once the gnocchi is ready and has been drained add the the pesto and stir thoroughly
  4. Cook this for a further 2 minutes and serve (for 2/3 people)

As you can see making Gnocchi with Pesto and Pine Nuts and is definitely the best way to make the most of Homemade Gnocchi (I think)!

How do you like to serve your Gnocchi?

Lemon Cheesecake

This weeks recipe is sponsored by the the tub of cream cheese in my fridge that I had bought but not used and was coming close to its sell by date, and that means only one thing Cheesecake, but I didn’t really want to go and buy anything else so I decided on a Lemon Cheesecake as I always have lemon juice at home, this is how I made it:

Ingredients

  • 200g of Biscuits (I used Vanilla Shortbread this time)
  • 75g of Butter
  • 300g of Plain Cream Cheese
  • 2 Heaped Tablespoons of Icing Sugar (I didn’t measure this oops)
  • 4 tbsp of Lemon Juice
Lemon Cheesecake

Lemon Cheesecake

Method

  1. Start by bashing the biscuits in a bowl, I find it easiest to do this is a food bag first with my rolling pin then tip it into the bowl
  2. Then melt the butter in a pan and add to the biscuits
  3. Using a wooden spoon stir in the butter so all the biscuits are moist
  4. Then transfer into a spring form tin, I used a 13″ one for this
  5. Again using the wooden spoon press the mixture down until it is compact and has a level surface
  6. Pop into the fridge to set
  7. Whilst this is setting mix the cream cheese, icing sugar and lemon juice thoroughly in a bowl
  8. Then pour on top of your biscuit base and even the top
  9. Put back into the fridge and leave until it has set completely

Usually the cheesecakes I make only take a couple of hours to set but this Lemon Cheesecake did need to be left overnight (very sad times as I wanted to eat it right away) but by the next evening it was set as it should be. I think that this is a really refreshing dessert and it feels much lighter to eat than my usual chocolatey desserts. I think this will be the perfect thing to make as the weather gets hotter but you still fancy a treat!

Banana Bread Cake with Chocolate Frosting Filling

Traditionally (well Hollywood movie traditionally) when a friend has a baby, you turn up with a frozen lasagna or something similar so that they do not have to cook etc. I don’t do that, I take them cake. In fact I take Banana Bread Cake with Chocolate Frosting Filling and this is how I made it:

Ingredients

  • 100g of Sugar
  • 200g of Butter
  • 150g of Flour
  • 1tsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 2 Eggs
  • 2 Bananas
  • 1tbsp of Vanilla Extract
  • 75g of Icing Sugar
  • 25g of Cocoa
Banana Bread Cake with Chocolate Frosting Filling

Banana Bread Cake with Chocolate Frosting Filling

Method

  1. Preheat the oven to 175C fan and grease your cake tin reading for later
  2. Start of by creaming the sugar and 100g of the butter together in a large bowl
  3. Once smooth sieve in the flour, baking powder and bicarbonate of soda gradually and mix until your mixture is crumbly
  4. Then add the eggs and vanilla extract and combine thoroughly
  5. In a separate bowl mash the bananas with a fork then add to your cake mixture
  6. You can then pour the mixture in your cake tin and bake in the oven for 40/45 minutes. It is best to use a cake tester to check when it is cooked through, by sticking it into the cake and seeing if it comes out clean, when it does, it is ready
  7. Once the cake is ready, remove from the oven and allow to cool
  8. When the cake has cooled you can start on the filling
  9. Add the remaining butter, icing sugar and cocoa to a bowl and mix until combined and smooth
  10. The cut your cake into two through the middle (I find a knife longer than the width of the cake and kneeling until eye level helps you cut it evenly)
  11. Smear the frosting across the base of the cake, leave it thicker in the middle so it can smoodge (is that a word?) to the edges when you pop the top back on and your ready to go!

This Banana Bread Cake with Chocolate Frosting Filling was a great twist on banana bread as you are basically baking it in a different shape and adding chocolate frosting… It couldn’t hurt right?

Which cake recipes have you added your own twist too?

Chocolate Cupcakes with a Peanut Butter Surprise

This recipe comes from my own greediness, I have a thing for cake and I have a thing for peanut butter, so when making dinner one evening, I thought ‘oh there is nothing for dessert’ (yes before I had even eaten my dinner), so it only seemed right that I made something (because I was too lazy to go out, even for dessert) so inspired by ‘what I have on the shelf’ as usual, today’s cakes are Chocolate Cupcakes with a Peanut Butter Surprise and here is how I did it:

Ingredients

  • 100g of Butter
  • 50g of Brown Sugar
  • 37g of Flour
  • 25g of Cocoa
  • 1/2 tsp of Baking Powder
  • 1/4 tsp of Bicarbonate of Soda
  • 1 Egg
  • 38g of Icing Sugar
Chocolate Cupcakes with a Peanut Butter Surprise

Chocolate Cupcakes with a Peanut Butter Surprise

Method

  1. Firstly take 6 teaspoons of peanut butter and place in a ball on a plate and stick it in the freezer
  2. Then preheat the oven to 180C (Fan Oven) and place 6 cupcake cases into your cupcake tin
  3. In a bowl sift the sugar and 50g of butter and cream until smooth
  4. Then sift in the flour, 13g of cocoa, bicarbonate of soda and baking powder and mix until crumbly
  5. Then add the egg and whisk until smooth
  6. Pour into your cupcake cases evenly
  7. Then get your peanut butter out of the freezer and pop one ball into the centre of each of the cupcakes
  8. Place into the preheated oven for between 10-12 minutes. You can check if the cupcakes are ready by lightly touching the top to see if it springs back
  9. Get the cupcakes out and allow to cool
  10. Once cool you can prepare the frosting
  11. Sift the remaining cocoa and icing sugar into a bowl and add the last of the butter
  12. Cream together until smooth
  13. Using a palette knife, evenly ice each cupcake
  14. Finally place a whole almond on the top of each, just because it makes them look pretty!

Now obviously I knew about the surprise inside the Chocolate Cupcakes with a Peanut Butter Surprise, but the best thing about these cupcakes is not telling anyone else. The look on my husbands face when he realised there was something else inside was pretty satisfying as are the cakes!

Do you have any good ‘surprising’ recipes, if so, please link them below so I can take a look!

Homemade Gnocchi

I have not been making many new recipes recently, although my good intention keep telling me to do so. Luckily, when my husband requested Cottage Pie last week I had my inspiration. I decided that I was going to make extra mash potato and make Homemade Gnocchi. Here is how I did it:

Ingredients

  • 250g of Leftover Mashed Potato (you can just boil potatoes and mash them for it too of course)
  • 250g of Flour
  • 1 Egg
Homemade Gnocchi

Homemade Gnocchi

Method

  1. Place the mashed potato into a large bowl
  2. Sieve in half of the flour and add the egg and begin to combine
  3. Slowly sieve the rest of the flour into the mixture
  4. At this point you may want to use your fingers to gently knead the dough into a ball
  5. Once you have a ball you can divide it into four (so it is easy to roll)
  6. The take one of the quarters and place onto a well floured surface
  7. Then use your fingers to roll the dough into ‘sausages’ (for want of a better word) about 2cm in diameter
  8. Once you have 4 sausages you can then cut your dough to create your gnocchi, I did each one about 1cm thick
  9. When all of your dough has been cut up you should dust the gnocchi in flour so they do not stick together
  10. When you are ready to cook them, just boil some water, once boiling drop the gnocchi in for 3-4 minutes, once they are ready they will float to the top!
  11. Drain  and serve as you choose, this will serve 2 large portions or 4 if having alongside something else.

I have wanted to make Homemade Gnocchi ever since our mini-moon in Florence, Italy and I am so glad I finally did. It was super easy to make and the results are better than any ‘fresh gnocchi’ you can buy in the supermarkets. As a leftover food, I recommend always boiling up a few extra potatoes so you can have Gnocchi the next day and everyone will think you are some amazing chef! Win, win…

Homemade Gnocchi with Tomato Sauce

Homemade Gnocchi with Tomato Sauce

We actually made two batches and had one with homemade tomato sauce and the other with pesto and toasted pine nuts. I preferred the latter but what do you like to serve your Gnocchi with?

A Little Begging Never Hurt

Please like my Page

Please like my Page

Hello All,

I do not normally do this type of thing, however today I am begging for Facebook likes! I really would like to increase my like count as I share all of my recipes and pictures on there for my followers and although I have over 900 on my blog, I have not even hit the 100 mark there!

So if you can head over to: https://www.facebook.com/allaboutchantelle and like my page it would be truly appreciated! (I promise I do not Spam)

Thank you, you’re wonderful!

AllAboutChantelle

 

Chocolate Tray Bake with Vanilla Frosting

Another slightly archived recipe that I have to share with you is for a Chocolate Tray Bake with Vanilla Frosting. This recipe is really simple and almost foolproof with delicious results and here is how you can make it:

Ingredients

  • 350g of Butter
  • 200g of Sugar
  • 150g of Flour
  • 50g of Cocoa
  • 1 tsp of Bicarbonate of Soda
  • 2 tsp of Baking Powder
  • 4 Eggs
  • 150g of Icing Sugar
  • 3tsp of Vanilla Essence
  • Chocolate Vermicelli
Chocolate Tray Bake with Vanilla Frosting

Chocolate Tray Bake with Vanilla Frosting

Method

  1. Preheat the oven to 180C (Fan Oven) and line the base of a deep tray with baking paper
  2. In a bowl sift the sugar and 200g of butter and cream until smooth
  3. Then sift in the flour, cocoa, bicarbonate of soda and baking powder and mix until crumbly
  4. Then the eggs and whisk until smooth
  5. Pour into your tray and allow it to settle evenly for a few minutes
  6. Once settled place into your preheated oven for between 25-30 minutes. You can check if the cake is ready by gently touching the top of one, if it springs back then you are good to go!
  7. Get the cake out and allow to cool
  8. Once cool you can prepare the frosting
  9. Place 150g of butter, icing sugar and vanilla essence into a bowl and cream together until smooth
  10. Use this to decorate the top of your tray bake with a palette knife
  11. Finally scatter your chocolate vermicelli over the top
  12. Serve and enjoy!

I think that the Chocolate Tray Bake with Vanilla Frosting would be perfect for making with young ones, or if you would prefer just for yourself! It is rich and yummy and will keep for up to 4 days in a sealed container. Alternatively it is a great recipe to make if you need to bake for a lot of people in one go! Very Mary Berry esque if I do say so myself!