Chocolate Chip Cupcakes

My recipe this weekend keeps it a little bit simple, but no less delicious. These were made to take to a friends birthday party as we were strictly told no gifts, but cake is cake right, who can say no to that?

I was not the only one to have that thought and there were 2 cakes and my Chocolate Chip Cupcakes to be shared around. You can never have enough cake right?

Ingredients

  • 175g of Butter
  • 100g of Sugar
  • 100g of Flour
  • ½ tsp of Bicarbonate of Soda
  • 1 tsp of Baking Powder
  • 2 Eggs
  • 100g of Dark Chocolate
  • 50g of Icing Sugar
  • 25g of Cocoa

 

Chocolate Chip Cupcakes

Chocolate Chip Cupcakes

Method

  1. Preheat the oven to 180C (Fan) and put your cupcake cases into your tray
  2. Sift the sugar into a bowl and add 100g of the butter and cream until smooth
  3. Then sift in the flour, bicarbonate of soda and baking powder and mix until crumbly
  4. Then add the eggs and whisk until smooth
  5. Finally add the dark chocolate (cut into small pieces) and stir in
  6. Then spoon into your cupcake cases and bake for 10-12 minutes until cooked (the best way to tell is to gently push the cupcake and if it springs back, it is ready)
  7. Once the cupcakes have cooled you can start on the frosting
  8. Sift the icing sugar and cocoa into a bowl and add the remaining butter
  9. Cream together until smooth
  10. You can then use a palette knife or icing bag to decorate your cupcakes!

These Chocolate Chip Cupcakes may be simpler than some of the other cupcakes I bake but they are no less delicious. If kept at room temperature the chinks of dark chocolate will stay moist giving you a flash of rich smooth chocolate among the fluffy sponge.

Tip

In baking recipes like this I would always recommend using dark chocolate over milk chocolate. The higher cocoa content means it keeps it shape and flavour without adding additional moisture to the mix!

Summer Visitors in Berlin

I love Berlin in the summer, especially when it is hot and the weekend! This year it appears that Autumn has come early to Berlin but not before we had a few more visitors come to stay with us. The longer you live in a place the more I think you take it for granted and forget to enjoy the things that make you love it. When we have friends and family come to stay it is the perfect excuse to do those things all over again. I have not shared much about living in Berlin recently so here is a little bit about our Summer Visitors in Berlin:

First of all my mum came to stay;

Mum and I at Brandenberger Tor

Mum and I at Brandenburger Tor

Then later in the month, David’s cousin Jess also came to visit during her Summer is Europe;

David and Jess by the Spree

David and Jess by the Spree

The best thing about having guests is that you get to do things, that once you have lived here for a while, you no longer do! Sometimes just being a tourist is OK and makes you see the city that you walk through everyday look a little different.

2 of my favourite things to do are:

The first is Ku’Damm – starting at Wittenbergplatz you can visit the KaDeWe (high-end department store) and then walk along the shopping street of Ku’Damm, of course stopping for a cake or ice cream along the way.

Secondly is to walk from Friedrichstr station along the Spree to the Reichstag then following the old path of the wall past Brandenburger Tor, the Jewish Memorial and finishing at Potsdamer Platz.

Luckily both of these things include lots of tourist spots and are definitely part of my tourist guide to Berlin!

Walnut, Orange and Dark Chocolate Chunky Cupcakes

Last week was a big cupcake baking week, with visitors and birthdays I made 72 cupcakes this week. So the first recipe I want to share follows a similar theme to my last one but with a little twist (to make it even better). Here is my recipe for Walnut, Orange and Dark Chocolate Chunky Cupcakes:

Ingredients

  • 175g of Butter
  • 100g of Sugar
  • 100g of Flour
  • ½ tsp of Bicarbonate of Soda
  • 1 tsp of Baking Powder
  • 2 Eggs
  • 50g of Crushed Walnuts
  • 100g of Dark Chocolate
  • Zest of 1 Orange
  • 4tsp of Orange Juice
  • 50g of Icing Sugar
  • 25g of Cocoa

Walnut, Orange and Dark Chocolate Chunky Cupcakes

Walnut, Orange and Dark Chocolate Chunky Cupcakes

Method

  1. Preheat the oven to 180C (Fan) and put your cupcake cases into your tray
  2. Sift the sugar into a bowl and add 100g of the butter and cream until smooth
  3. Then sift in the flour, bicarbonate of soda and baking powder and mix until crumbly
  4. Then add the eggs and whisk until smooth
  5. Finally add the walnuts and dark chocolate (broken into chunks), orange zest and juice and stir
  6. Then spoon into your cupcake cases and bake for 12-15 minutes until cooked (the best way to tell is to gently push the cupcake and if it springs back, it is ready)
  7. Once the cupcakes have cooled you can start on the frosting
  8. Sift the icing sugar and cocoa into a bowl and add the remaining butter
  9. Cream together until smooth
  10. You can then use a palette knife or icing bag to decorate your cupcakes!

The basic difference in these Walnut, Orange and Dark Chocolate Chunky Cupcakes is the orange sponge, opposed to the chocolate sponge before. I think, possibly dangerously, it improves these cupcakes. It makes them lighter and a little less sickly, which unfortunately or not means you can eat twice as many!!

Chunky Chocolate and Walnut Cupcakes

With a friend coming over for a girls night, I basically felt obliged to make something rich, yummy and naughty. With limited resources in my kitchen and no desire to go to the shops I had to think on my feet and here is my creation: Chunky Chocolate and Walnut Cupcakes.

Ingredients

  • 100g of Butter
  • 50g of Sugar
  • 40g of Flour
  • 20g of Cocoa
  • 1/4 tsp of Bicarbonate of Soda
  • 1/2 tsp of Baking Powder
  • 1 Egg
  • 25g of Walnuts
  • 50g of Dark Chocolate
  • 40g of Icing Sugar
  • 1 tsp of Orange Essence
Chunky Chocolate and Walnut Cupcakes

Chunky Chocolate and Walnut Cupcakes

Method

  1. Preheat the oven to 180C (Fan) and put 6 cupcake cases into your tray
  2. Sift the sugar into a bowl and add 50g of the butter and cream until smooth
  3. Then sift in the flour, 10g of the cocoa, bicarbonate of soda and baking powder and mix until crumbly
  4. Then add the egg and whisk until smooth
  5. Finally add the walnuts and dark chocolate (broken into chunks) and stir
  6. Then spoon into your cupcake cases and bake for 12-15 minutes until cooked
  7. Once the cupcakes have cooled you can start on the frosting
  8. Sift the icing sugar and 10g of cocoa into a bowl and add the remaining butter
  9. Cream together then add the orange essence just before it is ready
  10. You can then use a palette knife or icing bag to decorate your cupcakes!

I do not want to brag but these Chunky Chocolate and Walnut Cupcakes were delicious, they were rich and the whole chunks of dark chocolate made them almost chewy. Perfect for an evening in, or even before and after an evening out I think.

It really does give you a great satisfaction to make up a recipe rather then using someone else’s and have it come out just perfectly. I think everyone should try this a little bit more as you might just surprise yourself!

 

Once again, I am still baking, just sucking in blogging, but if your bare with me you will keep getting new recipes to try!!

Vanilla Cupcakes with Peanut Butter Frosting

This week there is a theme, cupcakes and peanut butter. With that there is really not much to explain but instead I would just like to introduce you to another lovely recipe combining both of these things! Here is my recipe for Vanilla Cupcakes with Peanut Butter Frosting:

Ingredients

  • 100g of Plain Flour
  • 100g of Sugar
  • 1tsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 175g of Butter
  • 2 Eggs
  • 75g of Icing Sugar
  • 75g of Peanut Butter
  • 12 Mini Peanut Butter Cups
Vanilla Cupcakes with Peanut Butter Frosting

Vanilla Cupcakes with Peanut Butter Frosting

Method

  1. Preheat the oven to 180C
  2. Prepare your bun tin with your paper cake cases for later
  3. Sift the sugar into a bowl and add 100g of the butter then cream together until smooth
  4. In a separate bowl sift the flour, baking powder and bicarbonate of soda together
  5. Then slowly add the dry mixture to the creamed butter mix until crumbly
  6. Add the 2 eggs and whisk until smooth
  7. Pour the mixture evenly into the cake cases
  8. Bake in the oven for 16-18 minutes
  9. Once cooked allow to cool thoroughly
  10. Once cool sift the icing sugar into a bowl
  11. Then add the final 75g of butter and cream until smooth
  12. Add the peanut butter to the mix and stir until combined
  13. Use a pallet knife or icing bag to decorate the top of the cupcakes with the frosting
  14. Then pop a peanut butter cup on the top to finish!

These Vanilla Cupcakes with Peanut Butter Frosting were a lot less sickly than when I used chocolate cupcakes so I would definitely say that these are a firm favourite of mine at the moment, not that with a wedding coming up I should be eating cupcakes! Oops! I will just have to make sure there lots of people around to eat them so I can keep on baking, and having one of course!

Peanut Butter Cupcakes

I cannot believe that is has been almost 2 months since my last post. A lot has been going on this summer, good and bad but I have still been baking, just not writing about it. Yet again I am now vowing to get through my backlog of recipes and share them with you!

Today’s recipe is inspired for my recent love (and by love I mean LOVE) of Resse’s Peanut Butter Cups and sadly as they are not so easy to get here in Germany, I have been turning to alternatives to get my fix! So the recipe I am sharing today is for Peanut Butter Cupcakes!

Ingredients

  • 75g of Plain Flour
  • 25g of Cocoa Powder
  • 100g of Sugar
  • 1tsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 175g of Butter
  • 2 Eggs
  • 75g of Icing Sugar
  • 75g of Peanut Butter
Peanut Butter Cupcakes

Peanut Butter Cupcakes

Method

  1. Preheat the oven to 180C
  2. Prepare your bun tin with your paper cake cases for later
  3. Sift the sugar into a bowl and add 100g of the butter then cream together until smooth
  4. In a separate bowl sift the flour, cocoa, baking powder and bicarbonate of soda together
  5. Then slowly add the dry mixture to the creamed butter mix until crumbly
  6. Add the 2 eggs and whisk until smooth
  7. Pour the mixture evenly into the cake cases
  8. Bake in the oven for 16-18 minutes
  9. Once cooked allow to cool thoroughly
  10. Once cool sift the icing sugar into a bowl
  11. Then add the final 75g of butter and cream until smooth
  12. Add the peanut butter to the mix and stir until combined
  13. Use a pallet knife to decorate the top of the cupcakes with the frosting
  14. Then enjoy!

These Peanut Butter Cupcakes were really delicious. They are pretty sickly and I recommend only eating one at a time, which basically means I was successful at creating something to imitate the peanut butter cups as I would say the same for them!

Carrot Cupcakes with Cream Cheese Frosting

Carrot cake is definitely one of my favourite things to eat, last week carrot cake was requested for a team breakfast (not the healthy kind) at work, so I thought I would make double and make a treat for home. This recipe is very similar to my Carrot Cake recipe but is spiced up a little to make Carrot Cupcakes with Cream Cheese Frosting:

Ingredients

  • 2tbsp of Cinnamon
  • 1tbsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 300g of Flour
  • 200g of Brown Sugar
  • 4 Eggs
  • 250ml of Oil
  • Zest of 1 Orange
  • Zest of 1 Lemon
  • 200g of Grated Carrot
  • 150g of Crushed Walnuts
  • 300g of Cream Cheese
  • 300g of Butter
  • 2tbsp of Icing Sugar (Heaped)

 

Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting

Method

  1. Preheat the oven to 180C
  2. In a large bowl sieve the cinnamon, baking powder, bicarbonate of soda, flour and brown sugar together
  3. In a separate jug whisk the eggs, oil, lemon and orange zest together
  4. Slowly add the oil and egg mixture to the dry ingredients mixing as you go
  5. Once combined add the grated carrots and mix again
  6. Then add the walnuts and fold together
  7. Pour into the 12 cupcake cases so they are close to full and all of the mixture is used
  8. Bake for 25 minutes until cooked thoroughly
  9. Allow to cool before starting the icing
  10. Combine the cream cheese, butter and icing sugar together in a large bowl
  11. Then using an icing bag or palette knife decorate your cupcakes
  12. Then finish with sugar stars (not necessary but pretty)

I cannot deny that grating the carrot and zesting the orange and lemon can put me off making this recipe, it would anyone as a good old Victoria sponge is so much easier. But if you take the time to make something as awesome as these Carrot Cupcakes with Cream Cheese Frosting it really is worth it!

Sticky Sesame Chicken

This weekend I wanted to try something new as I seem to be just cooking all of my favourites recently. Sometimes I find it quite difficult to decide what to make so this weekend it was all based around the fact that I had bought some Udon Noodles and wanted something really delicious to go with them. So I started to think of ideas and there was only one thing I wanted to make Sticky Sesame Chicken! Here is how you do it:

Ingredients

  • 400g of Chicken Breast, Diced
  • 2 tbsp of Soy Sauce
  • 1 tbsp of Honey
  • 4 tbsp of Lime Juice
  • 2 Crushed Garlic Cloves
  • 1/2 tsp of Chilli Flakes
  • 2 tbsp of Olive Oil
  • 2 tbsp of Sesame Seeds
Sticky Sesame Chicken

Sticky Sesame Chicken

Method

  1. Mix the soy sauce, honey, lime juice, garlic, chilli flakes and one tablespoon of the olive oil in a bowl
  2. Add the chicken and make sure that it is all covered in the marinade
  3. Place into the fridge and allow to marinate for at least 30 minutes (it can be left as long as you like)
  4. Then heat the other tablespoon of oil into a frying pan
  5. Pour in the chicken and all the remaining marinade
  6. Fry for 25 minutes until all of the chicken is cooked through and the sauce has boiled down and become sticky (this sounds odd but after 15 minutes, I thought I had gone wrong as it seemed to be stweing in a sauce, then suddenly it will thicken and darken and cling to the chicken)
  7. Serve your chicken onto a bed of noodles or rice and sprinkle with the sesame seeds
  8. This recipe serves 2

In fact, after my slight confusion when cooking, that I had gone wrong, this Sticky Sesame Chicken was simply really really delicious! It was truly sticky and had a warm and deep flavour that almost made it feel like a naughty treat, when it is actually pretty good for you as an evening meal. I know I will be making this again, probably more than once!

Lemon Cheesecake

It has been a long time since I made a cheesecake so I was excited to try a new recipe after a request from my colleague for his birthday. Cheesecake may seem odd for a birthday cake but what is odd is that he does not like cake…. I cannot complain it gave me the chance to try something new, here is my Lemon Cheesecake recipe;

Ingredients

  • 400g of Chocolate Digestives
  • 75g of Butter
  • 600g of Cream Cheese
  • 4 heaped tbsp of Icing Sugar
  • Zest of 2 Lemons
  • Juice of 1 Lemon
Lemon Cheesecake

Lemon Cheesecake

Method

  1. Ground the chocolate digestives until fine
  2. Melt the butter and allow to cool slightly
  3. Mix the butter and ground biscuits into a bowl and squeeze together with the back of a wooden spoon
  4. Tip into your spring form tin (mine is 26cm but slightly bigger or smaller is OK too)
  5. Push down gently in a flat even surface
  6. Mix the cream cheese and icing sugar together gently (this does not take long)
  7. Add the lemon juice and zest and combine thoroughly
  8. Add the cream cheese dollop by dollop into the chocolate, continually stirring until you get an evenly coloured mixture
  9. Poor on top of the biscuit base then smooth and flatten
  10. Chill for 1 hour before serving

I can safely say that the Lemon Cheesecake went down very well with my colleagues and was extremely delicious. If you are going to make this recipe, I would stick to this amount of lemon as it was just right and took a long time to get there. I would not add more as it may tip over to the bitter side. I really enjoyed it and it was actually really light and refreshing, I think it would be the perfect dessert for a warm Summer’s evening.

Butterfly Cupcakes

I cannot believe that my blog is 2 years old today, I am so proud of me for actually sticking it out! Although, this year I have not been the best for posting my recipes, I am still ALWAYS baking, so on this special day I had to share something special. This recipe I have been making since a little girl, I probably just did the decorating then but still, I made them! My recipe for Butterfly Cupcakes is really easy and can be made with the younger ones assistance as they will love helping, especially when you mention butterflies. Aside from being simple, they always look great, so this is a recipe you must try;

Ingredients

  • 100g of Plain Flour
  • 100g of Sugar
  • 1tsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 200g of Butter
  • 2 Eggs
  • 25ml of Milk
  • 2tsp of Vanilla Extract
  • 125g of Icing Sugar
Butterfly Cupcakes

Butterfly Cupcakes

Method

  1. Preheat the oven to 180C
  2. Prepare your bun tin with your paper cake cases for later
  3. Sift the sugar into a bowl and add 100g of the butter then cream together until smooth
  4. In a separate bowl sift the flour, baking powder and bicarbonate of soda together
  5. Then slowly add the dry mixture to the creamed butter mix until crumbly
  6. Add the 2 eggs and whisk until smooth
  7. Finally add the vanilla extract and milk and mix in thoroughly
  8. Pour the mixture evenly into the cake cases
  9. Bake in the oven for 16-18 minutes
  10. Once cooked allow to cool thoroughly
  11. Once cool sift the icing sugar into a bowl
  12. Then add the final 100g of butter and cream until smooth
  13. Now cut a circle from the top of each cupcake and place to the side
  14. Fill each hole with a large tablespoon of butter-cream
  15. Now take the top of the cupcake and cut in half to make the wings and place into the butter-cream
  16. Repeat for each cupcake
  17. Finally dust your cupcakes with icing sugar or edible glitter!

Yet again these Butterfly Cupcakes looked great and tasted great… There is not really much more to say, I would recommend anyone keeping this recipe just in case you need a quick bake destined to impress!